1. Put the tagliatelle into a large saucepan and cover with plenty of boiling water. Add a pinch of salt and cook for 8-10 minutes, or according to pack instructions.
2. Meanwhile, heat the oil in a frying pan and cook the chicken over a medium-high heat for 5-6 minutes, stirring often. Add the onion, garlic and chilli and cook for a further 2-3 minutes.
3. Add the tomatoes and mushrooms to the chicken, cook for 3-4 minutes, then stir in the pesto sauce, olives and capers. Add a splash of hot water (about 2 tbsp) and keep warm over low heat.
4. Drain the pasta in a colander, then return to the saucepan. Stir in the chicken pesto mixture and heat for a minute, stirring gently. Serve, sprinkled with parsley and black pepper.
Look out for more fab recipe ideas in every issue of Yours, out every fortnight.
Capers are handy for adding a quick salty kick to any dish
n 200g (7oz) tagliatelle n 1 tbsp olive oil n 250g (8oz) skinless, boneless chicken breasts, sliced 1 small red onion, thinly sliced 1 garlic clove, thinly sliced 1 small red chilli, deseeded and thinly sliced 10 cherry tomatoes, halved 150g (5oz) chestnut or closed cup mushrooms, sliced 2 tbsp red pesto sauce 10 black or green olives 1 tbsp capers, drained Small handful fresh parsley Salt and freshly ground black pepper
Time: 25 minutes, including cooking time Serves: 2 Nutrition: 712 calories, 23g fat, 5g sat. fat