Basil Pesto Chicken & Parmesan Pasta Bake

• Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and rest. • To saucepan with the cooked pasta, add light cooking cream, chicken breast, Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

• While pasta is baking, in a medium bowl, combine mixed salad leaves, snacking tomatoes, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste.