Pesto Pasta with Chicken

Boil fettuccine in water seasoned with salt until al dente. Save a mug of the cooking water, then drain.

Meanwhile, season chicken breast with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through (74 C), about 7 minutes.

Add cherry tomatoes to golden chicken and cook for 2 minutes until they start to burst.

Off the heat, add cooked pasta, pesto sauce and a splash of the cooking water to chicken and tomatoes. Toss until creamy, then fold in arugula so it just wilts. Serve with parmesan.