Penne with chicken and pesto sauce

1

In a large saucepan over medium heat, bring the water to the boil with a pinch of salt and cook the penne for 8 to 10 minutes. Then drain and set aside.

1

Heat the olive oil in a large frying pan over a medium heat. Add the chicken breast, ginger, grated garlic, salt and pepper. Cook the chicken for 5 minutes on each side until golden brown. Set aside.

1

Place the basil leaves, Parmesan, walnut halves, garlic cloves, salt and pepper in an electric mixer.

2

Pour the olive oil over the ingredients and blend until the sauce is smooth and homogenous.

3

Transfer the pesto sauce to a glass container and chill until ready to use.

1

In a saucepan over a medium heat, bring the water to the boil with a pinch of salt and cook the broccoli for 6 minutes. The broccoli should be slightly soft when tested with a fork.

2

Drain the broccoli, place in a bowl and set aside.

3

Heat 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the garlic and stir constantly with a spatula for 30 seconds. Add the red pepper, courgettes, broccoli, chives, salt and pepper and cook for a further 3 minutes until they start to soften.

4

In a large bowl, whisk together the milk and cornflour until well blended. Pour the milk mixture over the cooked vegetables. Cook the sauce, stirring until thickened.

5

Add 4 tablespoons of pesto sauce to the creamy vegetable sauce and mix thoroughly until smooth. Pour the sauce over the penne and mix gently with a spatula until the pasta is completely coated.

6

Cut the chicken into strips and place on top of the penne. Serve the penne with chicken and pesto sauce immediately, sprinkled with Parmesan and basil leaves. You can serve the penne with the pesto sauce or keep it in the fridge for a fortnight.