Place a pot of water (for the pasta) on to boil.
Flatten the chicken breasts by placing them (one at a time) under some clingfilm and bashing them with the back of a pan.
Pan-fry them in a little vegetable/canola oil – about 2 mins a side – and set aside. They should cook through on standing.
Place the pasta into the water with a good big pinch of salt.
Drain the pasta and stir through the pesto and a few chopped sundried tomatoes. Serve onto plates and top with the cooked chicken. Garnish with fresh basil (and optional toasted pine nuts if you are feeling flush).
Reprinted with permission of Caro de Waal.
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