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 (if desired).
2. Heat a drizzle of olive oil in a fry-pan on high heat. Pat chicken dry with paper towels and season with salt and pepper. Cook for 2 minutes each side or until browned and just cooked through. Remove from pan and set aside.
3. Reduce heat to medium. Cook cherry tomatoes for 2–3 minutes, until softened. Stir in sugar and vinegar then 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 3–4 minutes until just tender. Reserve 1 tablespoon of pasta water in a small bowl. Drain pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.
5. Add basil pesto to bowl with pasta water and mix to combine.
6. Place a lasagne sheet onto each plate. Top with half the chicken mixture, a drizzle of basil pesto and a generous sprinkle of grated or shaved parmesan. Repeat with remaining pasta, chicken mixture, basil pesto and parmesan. Finish with pine nuts and freshly ground black pepper.