Emma's Chicken Pesto Pasta

INGREDIENTS

2 punnets of cherry tomatoes
3-4 handfuls of baby spinach
600g chicken breast
1 large packet of rigatoni
1-2 jars of basil pesto
300-500ml cooking cream (depending on how much sauce you need/how creamy)
Parmesan cheese

Serves 6

METHOD

Boil the water for the pasta and cook the pasta.

Heat some oil in a medium pan and add the cherry tomatoes. Cook for 3-4 minutes until soft. Remove from the pan.

Dice the chicken and then put in to a well-oiled medium pan. Cook through.

Add the pesto.

Slowly add the cream until desired amount is reached.

Add in the spinach and stir until combined/wilted.

Strain the pasta.

Add pasta and tomatoes to pan. Stir to combine.

Serve with parmesan cheese.