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What you need:

1 tbsp sunflower oil
2 chicken breasts cut into bite size pieces
8oz / 225g spaghetti
1 large onion chopped
150g pesto sauce
7oz / 200ml creme fraiche
1or 2 fresh tomatoes chopped into pieces.
Parmesan cheese (grated)

What to do:
Heat the oil in a frying pan, and gently cook the chicken, turning until fully cooked.
Cook the spaghetti following the packet’s instructions.
Remove the cooked chicken from the heat, and stir in the chopped onions, pesto and creme fraiche blending well.
Drain the pasta and mix in with the chicken mixture.
Divide into 4 serving bowls & garnish with the chopped tomatoes, and sprinkle with Parmesan cheese to serve.

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