Chicken & Bacon Pesto Pasta

Place the cherry tomatoes on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast until the cherry tomatoes are soft and the skin is slightly blistered, 15 minutes.

While the cherry tomatoes are roasting, add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/4 cup of the pasta water, then drain the penne and return to the saucepan. Drizzle with a little olive oil and cover with a lid to keep warm. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook, stirring often, until golden, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate. Return the frying pan to a medium-high heat and add the chicken. Cook, tossing occasionally, until cooked through, 4-5 minutes. Return the bacon and garlic to the pan along with the grated zucchini and cook, stirring, until softened, 1 minute

Add the penne to the frying pan with the chicken mixture. Add the basil pesto, baby spinach leaves and 1/2 the shaved Parmesan cheese. Season with salt and pepper and toss well to coat. TIP: Add a little of the reserved pasta water to loosen if necessary. Add the roasted cherry tomatoes and gently toss to combine. TIP: Toss everything together in the saucepan if your frying pan isn't big enough.