1. Mise en Place: Slice the chicken into long thin strip, season with salt and black pepper. Drain and rinse the butterbeans.
2. Creamy Ricotta & Roast Tomato Sauce: Cut about half the cherry tomatoes in half and leave the others whole. Finely slice the sweet red peppers and pop the garlic cloves in. Drizzle a little olive oil in a roasting tray, pop in the garlic, cherry tomatoes and red peppers. Pop in a few springs of oregano (optional). Drizzle with olive oil and bake at 180? for 45/50minutes.
3. Pesto: To make the pesto, pop the garlic, pine nuts, sea salt and parmesan in the food processor. Blitz for about 30 - 45 seconds. Then add in the basil and blitz again. As the processor blends drizzle in the oil and water. Taste, add sea salt and taste again. Adjust seasoning as required. Store with a layer of oil over the top in a sealed jar until needed.
4. Pasta: Fill up the biggest saucepan you have with water and bring to the boil. Add 1 tsp sea salt. Add in the pasta and cook until al dente (with a bit of bite). Drain, reserve about a mug of the pasta water and set aside.
5. Chicken: As the pasta cooks pan fry the chicken in a tsp butter and a tsp oil until it is tender, cooked through and golden brown.
6. This recipe is amazing served as a hot pasta dish or as a cold pasta salad.
7. For dinner and to serve warm, after the pasta is cooked and drained, toss in the butterbeans, diced up sun-dried tomatoes and the chicken. Stir in the pesto, serve in to warm bowls and garnish with grated parmesan.
8. For a #WFH lunch, do as above and allow to cool. Before serving, add in the sliced up olives, crumble in the feta or add in the grilled halloumi and toss in the handfuls of rockets. Drizzle with a tbsp of extra virgin olive oil.
