Annabel's Ultimate Chicken Pesto Pasta

Boil a kettle

Add the fusilloni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the fusilloni for 12-14 min or until cooked with a slight bite

Once done, drain the fusilloni, reserving a cup of the starchy pasta water 

Meanwhile, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, cut the cherry tomatoes in half

Once softened, add the garlic and diced chicken to the onion and cook for 4-5 min or until the chicken is cooked through

Add the chopped cherry tomatoes to the pan and cook for 2 min, stirring gently until warmed through

Meanwhile, grate the Italian hard cheese 

Add the drained pasta to the pan with the pesto, soy sauce and balsamic vinegar and give everything a good old mix up 

Cook for 1-2 min or until the sauce begins to stick to the pasta

Tip: add a small splash of starchy pasta water if you want to loosen the sauce a little!

Season with a generous pinch of salt and pepper