Creamy Chicken & Red Pesto Farfalle

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 4-5 minutes. Transfer to a small bowl, then add the parsley and season with salt and pepper.

While the pangrattato is cooking, cook the farfalle in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain and return the pasta to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Add the garlic and cook, until fragrant, 1 minute. Remove pan from the heat, then add the longlife cream (see ingredients) and red pesto, season and stir to combine. Gently stir through the cooked farfalle. Remove from the heat and set aside. TIP: Add a dash of the reserved pasta water if the mixture seems too thick!

While the chicken is cooking, grate the carrot (see ingredients). Thinly slice the apple. In a medium bowl, combine the balsamic vinegar, honey and a small drizzle of olive oil, then season. Add the carrot, apple and mixed salad leaves and toss to combine.