Warm Pesto Chicken and Bow Tie Pasta Bowl

Ingredients

• 1 packet free-range chicken breast, cut into 1cm strips
• 4/5 packet (400g) farfalle (bow tie) pasta
• 1 bag green beans, trimmed and halved
• 1 red onion, finely sliced
• 1 tub (100g) traditional pesto
• 1 bag baby spinach leaves
• 50g fetta cheese
• Olive oil, salt and pepper

Steps

1. Bring a large saucepan of lightly salted water to the boil. Finely slice the red onion. Trim the ends of the green beans and cut in half. Cut the chicken breast into 1cm strips.
2. Add the farfalle pasta to the boiling water and cook 8-10 minutes until al dente. In the last 2 minutes, add the green beans. Drain and transfer to a large bowl. Drizzle with olive oil to prevent sticking.
3. While the pasta cooks, heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the red onion and cook 3-4 minutes until just softened.
4. Add the chicken strips to the pan and cook 5-6 minutes until cooked through. Remove from the pan and set aside.
5. Add the chicken, red onion, and pesto to the bowl with the pasta and green beans. Season with salt and pepper and toss to combine. Add the baby spinach and toss together.
6. Divide between bowls and crumble over the fetta cheese.