Creamy Double Chicken Breast & Pesto Wholewheat Tortiglioni With Basil

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add your wholewheat tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-12 min or until cooked with a slight bite

Once done, drain and reserve about 200ml [300ml] [400ml] starchy pasta water

While the pasta is cooking, peel and finely slice your red onion[s]

Cut your chicken into bite-sized pieces

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

Once hot, add the sliced red onion with a pinch of salt and cook for 2-3 min or until starting to soften

Once starting to soften, increase the heat to high, add the chopped chicken and cook for 10-12 min or until golden and cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Chop most of your basil, including the stalks (save some whole leaves for garnish!)

Grate your cheddar cheese

Once done, add the drained wholewheat tortiglioni to the pan with the chicken and onion

Add your chicken stock mix with the chopped basil, soft cheese, traditional Italian pesto, half the grated cheese (save the rest for garnish!) and 100ml [150ml] [200ml] reserved starchy pasta water

Give everything a good mix up and cook for 1-2 min or until the sauce is creamy and starting to thicken

Wash your spinach, then pat dry with kitchen paper

Add the spinach and stir through until wilted – this is your creamy chicken & pesto wholewheat tortiglioni

Tip: If the sauce is looking a little dry add a splash more starchy cooking water