Ingredients

• oil for cooking
• 400g chicken breast, sliced
• 1 onion, diced
• 1 garlic clove, crushed
• ¼ cup sun-dried tomato pesto
• ½ cup chicken stock
• 100g baby spinach
• 100g low-fat fetta cheese
• 400g penne pasta, cooked, drained well

Method

1. Heat oil in a large non-stick frying pan over medium to high heat. Add chicken and cook 6 minutes or until golden and cooked through. Remove from the pan and set aside.
2. Sauté onion and garlic for 4 minutes or until softened. Return chicken to the pan.
3. Stir in pesto, followed by stock.
4. Bring to the boil. Reduce heat and simmer for 5 minutes or until stock has reduced.
5. Toss through spinach and fetta until spinach has wilted.
6. Toss through pasta and serve.