- Put your garlic, red peppers, sundried toms, basil, salt and pine nuts into a blender with 100ml water. Blend until smooth.
- Fry your chicken in the oil until nicely coloured and cooked through. Season well. Add your blended pesto. Reduce for a few minutes then add al dente pasta, parmesan, a good few lugs of oil and a bit of pasta water.
- Stir to loosen and serve.