Open Chicken Lasagne with Basil Pesto and Pine Nuts

Steps

1. Bring a large pot of salted water to the boil. Preheat oven to 100°C and place dinner plates in oven to warm. Prepare ingredients. Pat chicken dry, slice into 1.5cm strips and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2–3 minutes each side, until browned and just cooked through. Remove from pan and set aside.
2. Reduce heat to low and cook garlic for about 30 seconds, until fragrant but not coloured. Add vinegar, sugar, cherry tomatoes and courgette. Bring to a simmer and cook for 2–3 minutes, until sauce thickens slightly. Return chicken to pan, along with spinach and toss to coat. Remove from heat.
3. While sauce is cooking, separate lasagne sheets and cook in pot of boiling water for about 3 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.
4. Add basil pesto to bowl with pasta water and mix to combine.
5. To assemble, place a square of pasta onto each (preferably warmed) plate, top with a spoonful of 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.
6. To serve, sprinkle open chicken lasagne with pine nuts, freshly ground black pepper and any remaining Parmesan cheese.