Open Chicken Lasagne with Cherry Tomatoes, Basil Pesto and Pine Nuts

Steps

1. a large pot of salted water to the boil. Preheat oven to 100°C and place dinner plates in oven to warm.
2. Pat chicken dry with paper towels and slice into 1.5cm strips. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Season chicken with salt and pepper and fry for 2 minutes each side or until browned and just cooked through, remove from pan and set aside.
3. Reduce heat to medium and cook cherry tomatoes for 2–3 minutes until softened. Stir in sugar and vinegar, return chicken to pan along with spinach and toss to coat. Remove pan from heat.
4. Separate lasagne sheets and cook in pot of boiling water for 3 minutes until al dente (just tender). Reserve 1 tablespoon of pasta water in a small bowl. Drain pasta and toss with a drizzle of olive oil to avoid sticking. Set aside.
5. Add basil pesto to bowl with pasta water and mix to combine.
6. Place a square of pasta onto each warmed plate, top with about half the chicken and tomato mixture, a drizzle of basil pesto mixture and a generous sprinkle of parmesan cheese. Repeat again with remaining pasta, chicken and tomato mixture, basil pesto and parmesan. Finish with pine nuts, basil and freshly ground black pepper.