Quick Chicken, Kale & Pesto Orecchiette

• Pour the boiled water into a large saucepan over high heat. Add a pinch of salt and bring to the boil. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.

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

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken breast, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Cook snacking tomatoes, stirring occasionally, until blistered, 3-5 minutes. • Reduce heat to medium. Add kale and cook until wilted, 1-2 minutes. • Add basil pesto, light cooking cream, cooked orecchiette, cooked chicken, vegetable stock powder and reserved pasta water. Cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. Remove from heat.