One-Pot Pesto Chicken Risoni

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until browned and cooked through, 5-7 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• To saucepan, stir in risoni, chicken stock pot and the water. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Reduce heat to low then stir in light cooking cream and baby spinach leaves until wilted and combined, 1 minute. • Remove from heat and stir in basil pesto and half the shaved Parmesan cheese. Season to taste.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.