Preparation

• Cut the chicken into bite-sized pieces and fry for 10 minutes, until golden and cooked through
• Meanwhile cook the pasta in a large pan of boiling, salted water until al dente
• While the pasta is cooking, cut the asparagus into 4cm pieces and add to the pasta pan 1 minute before the pasta is ready
• Drain the pasta and asparagus, return to the empty pan
• Stir through the cooked chicken and Sacla’ Pesto

Divide among four bowls and serve immediately