Spaghetti Chicken with Pesto

Ingredients

• Boneless, skinless chicken breasts 2 (approx. 300-400g total)
• Spaghetti 250g
• Ready-made basil pesto 1 x 100g tub
• Cherry tomatoes 1 x 250g punnet
• Garlic cloves 2
• Olive oil 2 tbsp
• Fresh basil leaves small bunch
• Sea salt to season
• Freshly ground black pepper to season
• Grated Parmesan cheese (optional) to serve
• Lemon zest (optional) from 1/2 lemon

Method

1. Cook the spaghetti according to packet instructions in a large pan of boiling salted water. Drain, reserving about 100ml of the pasta water.
2. While the pasta cooks, cut the chicken breasts into bite-sized pieces. Season them generously with sea salt and freshly ground black pepper.
3. Heat 1 tbsp of olive oil in a large frying pan or wok over a medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Add the remaining 1 tbsp of olive oil to the same pan. Add the whole cherry tomatoes and the finely minced garlic cloves. Cook for 3-4 minutes, stirring, until the tomatoes begin to soften and split, and the garlic is fragrant.
5. Return the cooked chicken to the pan with the tomatoes and garlic. Add the drained spaghetti and the pesto. Toss everything together gently to coat. Add a splash of the reserved pasta water if needed to create a smooth, glossy sauce.
6. Stir in the lemon zest (if using) for an extra burst of freshness. Taste and adjust seasoning if necessary.
7. Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.