Creamy Chicken & Red Pesto Penne

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 4-5 minutes. Transfer to a small bowl. Add the parsley and season with salt and pepper.

While the pangrattato is cooking, cook the penne in the boiling water until 'al dente', 10 minutes. Drain and return to the saucepan. Add a drizzle of olive oil to prevent the pasta from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove from the heat and transfer to a bowl. Return the frying pan to a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream and red pesto. Season. Cook until slightly thickened, 2-3 minutes. Return the chicken (and resting juices) to the pan and stir through the penne.

While the sauce is cooking, combine the balsamic vinegar, honey and a small drizzle of olive oil in a medium bowl. Season. Add the cherry tomatoes and mixed salad leaves and toss to combine.