Creamy Chicken Pesto Pasta

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins.

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper.

d) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Stir the garlic into the chicken and stir-fry for 1 min.

b) Pour in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Once reduced, stir in the creme fraiche, bring back to the boil, then reduce the heat to medium-high. Taste and add salt and pepper if needed.

a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.