Creamy Chicken Pesto Pasta

Ingredients

350g penne

1 Tbls olive oil

300ml light cream

1/2 cup basil pesto

150g baby spinach

1/2 red onion, finely diced

2 chicken breasts

1/2 cup drained sun-dried tomatoes, thinly sliced

1/3 cup finely grated parmesan cheese

Thinly sliced green onions, to serve

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain and set aside.

Heat oil in a large frying pan over medium heat. Slice chicken breast into 1cm slices and add to pan with the onion. Cook for 5 minutes or until onion is soft. Add the spinach and tomatoes, cook, stirring, for 1 minute or until the spinach just wilts. Add Pesto and cooked Penne. 

Add cream and cook for a further 5 mins, stirring. Serve topped with parmesan and green onions.