Chicken & Bacon Pesto Pasta

Place the cherry tomatoes on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast until the cherry tomatoes are soft and caramelised, 15 minutes.

While the cherry tomatoes are roasting, add the penne to the saucepan with the boiling water and cook until ‘al dente’, 12 minutes. Reserve ¼ cup of the pasta water, then drain and return the pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover with a lid to keep warm.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the diced bacon and cook until golden, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate. Return the frying pan to a medium-high heat and add the chicken breast. Cook, tossing occasionally until cooked through, 4-5 minutes. TIP: The chicken is cooked when it is no longer pink inside.

Add the chicken and bacon to the saucepan with the penne. Add the basil pesto and ½ the grated Parmesan cheese. Season with salt and pepper and toss to coat. Add the caramelised cherry tomatoes and gently toss to combine. Add the baby spinach leaves and stir until wilted, 1 minute. TIP: Add a little of the reserved pasta water to loosen if necessary.