For chicken pesto, you will need:

2 large skinless and boneless chicken breasts, thinly sliced
3 red, orange or yellow peppers, seeds removed and cut into large chunks
6g fresh basil
6g pine nuts
2 garlic cloves, crushed
12g parmesan cheese, finely grated
350g penne pasta, slightly undercooked
284ml cream
100ml olive oil
salt and pepper

(serves 4)

Put the oil, parmesan, basil, pine nuts, half the garlic and a little salt and pepper in a food processor to blend.

Put the pesto mixture into a large pan. Fry the chicken and peppers briefly in this mixture until part-cooked. Transfer into a baking tray and cook in a pre-heated grill at 190°C (375°F) for about 10 minutes, turning once halfway.

In a saucepan, heat the cream and the rest of the garlic until nearly boiling. Add the cooked pasta, stir and allow to heat through. Serve with the chicken and pesto piled on top of the pasta.