Instructions

1. 1

   Place a pot of salted water over a medium-high heat and bring to the boil.

   
   

2. 2

   Place a large pan over a medium heat and add a dash of olive oil. Add the chicken strips and fry until nicely browned on one side. Season the chicken with salt and pepper as it cooks.

   
   

3. 3

   Turn over the chicken and add the onions. Fry until the onions and chicken pieces are golden brown all over.

   
   

4. 4

   Add the garlic and vegetable stock to the pan, using a wooden spoon to scrape the base of the pan and incorporate the contents into the sauce. Bring up to a gentle simmer and cook until the stock reduces to the consistency of a sauce.

   
   

5. 5

   Now, drop the pasta into a pan of boiling salted water and cook for about 8 minutes, leaving a nice bite to the pasta.

   
   

6. 6

   Add the red pesto, sweet chilli and crème fraiche to the sauce and leave to gently simmer.

   
   

7. 7

   Strain the pasta, add to the sauce and mix well. Season with salt and pepper to taste and add a dash of lemon juice. Divide into 4 bowls, garnish with some chopped basil and serve.