One-Pan Chicken Pasta

Step 1: Place the pine nuts in a large frying pan and cook, shaking the pan occasionally, over high heat for 3 minutes or until toasted and then transfer to a bowl.

Step 2: Heat the oil in the pan and cook the chicken for 3 minutes each side or until golden and cooked through and then transfer to a plate, now add the garlic to the pan and cook, stirring, for 30 seconds or until aromatic, add the wine and simmer, scraping the base of the pan with a wooden spoon to dislodge any cooked-on bits, for 2 minutes or until reduced.

Step 3: Add the pasta and stock to the pan. Cover and simmer, tossing with tongs occasionally, for 8 minutes or until the pasta is almost cooked and then add the cream and pesto and cook, tossing with tongs to combine, for 2 minutes or until the liquid is reduced.

Step 4: Chop or use your fingers to tear the chicken into large pieces. Add to the pan with half the pine nuts and toss to combine and then sprinkle with parmesan and the remaining nuts and basil, if using and top with extra pesto.

Step 5: NOTE - Use a pasta that has a cooking time of 5-8 minutes for the best result