Pasta Delight with Green Pesto and Fried Chicken

1Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2While the pasta (200 g) is cooking, heat a tablespoon of oil in a frying pan over medium heat. Season the chicken breasts (2) with salt and pepper, then add them to the pan. Cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from the pan and let rest for a few minutes before slicing.

3In the same pan, add the sliced onion, red bell pepper (1), minced garlic, and grated ginger. Sauté for about 5 minutes until the vegetables are softened and fragrant.

4Add the cooked pasta (200 g) to the pan with the sautéed vegetables. Pour in the green pesto (4 tablespoons) and soy sauce (2 tablespoons), tossing everything together until well combined and heated through.

5Slice the fried chicken breasts (2) and place them on top of the pasta (200 g) mixture. Sprinkle the grated cheese over the top and let it melt slightly from the heat of the pasta (200 g).

6Serve the pasta (200 g) on plates, garnished with halved cherry tomatoes (200 g) and a slice of toasted sourdough on the side.