Herby Plant-Based Crumbed Chick'n & Pesto Pasta

• Meanwhile, cut tomato into thin wedges. • Cut corn cob in half. • Slice cucumber into thin rounds. • Sprinkle some garlic & herb seasoning on plant-based crumbed chicken.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• While the chicken is cooking, transfer corn cob to a large microwave-safe plate. • Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid. Season with salt and pepper. Top corn with the butter and cover to keep warm.

• To the saucepan with cooked pasta, add basil pesto and a drizzle of olive oil, tossing to coat. Season to taste. Little cooks: Help pour in the basil pesto under adult supervision.