Creamy Chicken and Basil Pesto Pasta

Steps

1. Prep chicken Pat chicken dry and toss with chicken spices, 1/2 tsp salt and a drizzle of oil. Season with pepper.
2. Prep veggies Thinly slice capsicum, remove white stem from silverbeet and thinly slice leaves until you have about 3 cups worth.
3. Cook pasta Bring a large pot of salted water to the boil. Cook pasta for about 10 minutes, until tender. Reserve 1 cup pasta water and drain. Return pasta to pot with a drizzle of oil to prevent sticking.
4. Cook chicken and veggies Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. Return pan to medium heat with a drizzle of oil, add capsicum and silverbeet and cook for about 2 minutes until tender.
5. Cook sauce Add stock and cook for about 2 minutes until slightly reduced. Add basil pesto, sour cream and 1/2 tsp salt to pan and fold through, until combined. Roughly chop chicken into bite sized pieces. Add chicken, any resting juices, spinach and pasta to pan with a little reserved pasta water, if needed. Season to taste.
6. Serve pasta topped with cheese.