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To make my quick creamy red pesto chicken pasta, start by seasoning your chicken mini fillets
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Add your oil, salt and pepper, mixed herbs, smoked paprika and mix well
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For maximum flavour do this earlier in the day. Fry over a high heat until golden and cook through about 3-4 minutes each side
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In the meantime cook your whole wheat pasta according to packet instructions, reserving a ladleful of water before you drain it
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Then add back in the pasta water, shop-bought red pesto, mascarpone, balsamic vinegar and chopped fresh basil as well as spinach if using
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Stir well until you have a smooth sauce and top with the sliced chicken mini fillets
