Pesto Chicken Pasta

Method

1. Boil the Pasta and Veg

   • Trim the dry ends from the Tenderstem broccoli, cut the stems into 4–5cm lengths and halve any very thick stems lengthways.
   • Halve the cherry tomatoes while the pasta cooks.
   • Bring a large pan of lightly salted water to the boil. Add the fusilli or penne and cook for 10–12 mins until just tender with a little bite, adding the Tenderstem for the final 4 mins and the peas for the final 2 mins. Scoop out a mugful of cooking water, then drain well.

2. Fry the Chicken

   • Cut the chicken into even 2cm chunks.
   • Season well.
   • Heat oil in a large frying pan on high and cook for 6–8 mins, turning occasionally, until golden and cooked through.
   • Keep the pieces in a single layer as much as possible so they brown rather than steam.

3. Add the Tomatoes

   • Add the halved tomatoes to the chicken pan for the last 2 mins, just until they slump and release their juice.
   • Turn the heat off.

4. Combine

   • Return everything to the hot pan off the heat with the chicken, pesto, crème fraîche and a splash of pasta water.
   • Toss hard until glossy.

5. Serve Up

   • Keep the lemon half ready to squeeze.
   • Squeeze all the lemon juice over, grate the parmesan on top and season.