Creamy Red Pesto Chicken & Garlicky Mash

• Meanwhile, trim green beans. • Thinly slice zucchini into sticks. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook zucchini, tossing, until slightly softened, 2 minutes. • Add green beans and a dash of water and cook until tender, 4-5 minutes. Sprinkle with diced bacon and toss to coat. • Transfer to a bowl. Cover to keep warm.

• Return frying pan to medium heat. Cook red pesto (see ingredients), remaining cooking cream and any chicken resting juices, stirring, until slightly thickened, 3-4 minutes. • Season with salt and pepper. • Remove pan from the heat.