Pesto chicken with pasta and peas

Ingredients

300g (2oz) dried pasta – farfalle, penne or similar

250g ( 4oz) frozen peas

1 tbsp vegetable or rapeseed oil

400g (14oz) chicken breast, diced into small pieces

3 tsbp red pesto

Salt and pepper

2 tbsp cheddar, grated

Crusty bread, to serve

Method

Bring a large pan of salted water to the boil and add the pasta.

Cook for 10 minutes, until the pasta is almost ready, then add the frozen peas. Bring back to the boil, cook for 1 minute, then drain.

Meanwhile, heat the oil in a frying pan and add the chicken.

Sauté over medium heat for 5-6 minutes, stirring regularly, until the meat is lightly browned and cooked through. Add the pesto, stirring through, and cook for a further minute.

Add the pan’s contents to the drained pasta and peas, mix well, and season to taste.

Sprinkle with the grated cheese and serve in bowls, with warm crusty bread.

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