Creamy Pesto Pasta

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook for 4-5 minutes or until browned and just cooked through. Remove from the pan and set aside on a plate.

Meanwhile, add the penne pasta to the boiling water. Cook for 10 minutes or until ‘al-dente’. Drain, return to the pan and drizzle with olive oil to prevent sticking.

Return the frying pan to a medium-high heat along with a drizzle of olive oil. Add the brown onion, zucchini and garlic and cook for 3 minutes or until softened and fragrant. Add the broccoli and cherry tomatoes and cook for a further 2 minutes or until softened. Reduce the heat to medium and add the thickened cream, pesto, salt (use suggested amount) and a pinch of pepper to the pan. Simmer for 2-3 minutes or until the vegetables are tender.

Return the cooked chicken and any resting juices to the pan and mix well. Add the cooked penne and toss to coat. Season to taste with salt and pepper.