Bypass the effort of blitzing basil leaves with our quick-fix, pre-made pesto that infuses this chicken pasta with loads of vibrancy and flavour. A little milk and plenty of parmesan boost this robust dinner that’s guaranteed to satisfy the hungriest of hordes in just 20 minutes.
Place a saucepan of salted water on to boil for the pasta. Peel and finely chop garlic. Thinly slice chicken.
Add pasta to boiling water and cook for 9 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water. Set aside and keep warm. While pasta is cooking, continue with step 3.
Heat oil in a frypan over medium-low heat, add garlic and cook, stirring gently, for 30 seconds or until fragrant. Add chicken with ¼ teaspoon salt and pepper and cook, stirring, for 4–5 minutes or until very lightly coloured.
Add basil pesto and milk and cook, stirring to coat chicken in sauce, for 3–4 minutes or until rich and fragrant.
Remove from heat, add parmesan and stir to combine. Season to taste. Finely zest half the lemon. Cut lemon in half and juice half. Add zest and juice to sauce to taste and stir to combine.
Cut remaining lemon into wedges. Add pasta and reserved pasta cooking water to pan and stir to coat in sauce. Season with salt and pepper. Pick basil leaves from their stems. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with basil leaves and lemon wedges. Serve with salad on the side.