Simple pleasures collide to make this deliciously swift pasta dish. There's tender chicken, broccolini and fragrant basil, all joined together in harmonious matrimony with a good-to-go pasta sauce. Cheese on top and you're ready to serve.
Bring a medium saucepan of salted water to the boil for the pasta. Trim chicken and cut into 2cm pieces. Trim ends from broccolini and slice into 1cm pieces. Peel and crush garlic. Pick basil leaves from their stems. Rinse lettuce and tear into large pieces.
Once boiling, add pasta to saucepan and cook for 9 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water.
Heat 2 teaspoons olive oil in a large frypan over medium-high heat. Add chicken, salt and pepper, and cook for 3–4 minutes or until browned, but not cooked through. Add broccolini and garlic to pan and cook for 2 minutes or until fragrant and broccolini is starting to soften.
Add Super Veg Pasta Sauce and reserved pasta cooking water to frypan, reduce heat to low and cook for 1–2 minutes or until sauce has warmed through.
Add spaghetti to the pan along with half the basil and most of the parmesan, reserving some to serve, and stir to coat well in the sauce.
Place lettuce and remaining basil in a bowl with red wine vinegar and remaining olive oil. Season with salt and pepper and toss to combine. Divide pasta between bowls and sprinkle with reserved parmesan. Serve with salad.