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Creamy Chicken and Pesto Linguine

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Start by bringing a large saucepan of water to the boil, with 1/2 a teaspoon of salt. While waiting for the water to boil, get a large bowl and add in the Chicken Breast along with Dried Rosemary, salt and pepper.
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In a large frying pan, heat some oil on a medium to high heat setting. Once hot, fry the Chicken Breast for 2 minutes on one side, turn the Chicken Breast over and fry for a further 2 minutes on the other side.
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Remove the Chicken Breast from the frying pan and put onto a baking tray. Roast on the top shelf of your oven until cooked. (around 18-25 minutes) While the chicken is cooking, wipe out the now-empty frying pan. Cut any large Tenderstem Broccoli stems lengthways, then cut all the stems into thirds widthways.
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Add the Linguine to the boiling pan of water, cooking until it is tender (around 12 minutes) When the Linguine has 4 minutes of cooking time remaining, add the Tenderstem Broccoli to the pan of water for the remaining time. Once cooked, drain the Linguine and Tenderstem Broccoli and put back into the pan. Drizzle a little oil and stir through the Linguine to stop it sticking. Add a lid to the pan to keep the Linguine and Tenderstem Broccoli warm.
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Now onto creating the creamy pasta sauce. Put the frying pan back onto a medium heat setting, adding in the Creme Fraiche, Chicken Stock, Green Pesto, and Water for the sauce. Stir together until combined. Add the Linguine and Tenderstem Broccoli to the sauce along with the Grated Parmesan Cheese. Continue stirring until piping hot.
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Once the Chicken Breast is cooked, remove it from the oven and slice widthways into 1cm thick slices. Plate up the Linguine, Tenderstem Broccoli, and sauce, and then top with the sliced Chicken Breast. Enjoy!
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