Pesto Chicken & Bow-Tie Pasta

Add the farfalle to the saucepan of boiling water and cook for 8 minutes. Add the green beans and cook for a further 2 minutes, or until the pasta is 'al dente' and the beans are tender. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and toss to coat.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 3-4 minutes, or until softened.

Add the chicken to the onion and cook for 6-7 minutes, or until cooked through. TIP: Try to cook the chicken in a single layer to avoid overcrowding. This helps the chicken brown and stay tender. Season with a pinch of salt and pepper.

Add the chicken strips, red onion, traditional pesto and the salt to the pan with the farfalle and beans. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key in this dish so taste, season and taste again! Add the baby spinach leaves and toss to combine.