1tblsp olive oil
500g chicken breast fillets, trimmed, thinly sliced
300ml carton light thickened cooking cream
200g tub fresh basil pesto (¾ cup)
1 chicken stock cube (10g), crumbled
1 cup frozen peas
½ cup grated parmesan, plus extra to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain pasta, reserving ¼ cup of the cooking liquid.
Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 2 minutes, or until almost cooked through. Remove.
Add cream, pesto, stock cube and reserved cooking liquid to pan. Stir to combine. Bring to boil. Return chicken to pan with peas. Simmer, stirring for a further 3 minutes, or until chicken is cooked and peas are tender.
Add pasta to pan with parmesan. Stir to coat. Season with salt and pepper.
Serve with extra parmesan.