Creamy pesto chicken sausage pasta

Method

1. 1

   Butterfly the chicken breasts and cut them in half so that you have 4 flat pieces

2. 2

   Cook the pasta following pack instructions, drain and set aside once cooked (save some pasta water for later)

3. 3

   Season the chicken with chilli flakes, Italian herbs, and salt and pepper on both sides

4. 4

   Spray some oil in a pan and fry the chicken on both sides until golden

5. 5

   Remove the chicken from the pan and set aside

6. 6

   Add 250ml water to the pan with half of the chicken stock pot and garlic puree and mix - get the chicken bits off the bottom of the pan too!

7. 7

   Stir in the creme fraiche, pesto and parmesan

8. 8

   Add the chicken back to the pan and add in the tomatoes

9. 9

   Cook for another 5 minutes until the chicken is cooked through

10. 10

    Add the cooked and drained pasta to the pan with some pasta water

11. 11

    If you like, remove the chicken and place on top of your bowl of pasta to serve