Creamy Chicken Pesto Pasta

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken breast and cook for 4-5 minutes or until browned and just cooked through. Season with a pinch of salt and pepper and set aside on a plate. Repeat with the remaining chicken breast.

While the chicken is cooking, add the farfalle to the boiling water. Cook for 10 minutes or until ‘al-dente’. In the last 3-4 minutes of cook time, add the broccoli to the boiling water and cook until just tender. Drain, return to the pan and drizzle with olive oil to prevent sticking.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the brown onion and cook for 3 minutes or until softened. Add the garlic, cherry tomatoes and zucchini and cook, stirring, for a further 2 minutes or until almost softened and fragrant. Reduce the heat to low and add the cooking cream, salt (see ingredients list) and a pinch of pepper. Simmer for 3-4 minutes or until the vegetables are tender.

Return the cooked chicken and any resting juices to the pan and mix well. Remove the pan from the heat and stir through the traditional pesto. Add the cooked penne and broccoli to the pan and toss to coat. TIP: You can toss everything together in the saucepan if your frying pan isn’t big enough. Season to taste with lemon juice, salt and pepper. TIP: Seasoning is key in this dish, so taste, season with lemon juice, salt and pepper and taste again. TIP: If the kids don't like lemon juice, remove their portion before seasoning.