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
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.