And the best bit is it's actually pretty healthy.
This is actually Ryan's recipe but I love it so much he let me share it with you. If you're not a fan of chicken you can switch to turkey and add vegetable stock instead.
Tasty with a nice little kick thanks to the piquante peppers.
Serves 2 or 3 people depending on your appetite.
2 cloves of garlic,
3 spring onions,
2 chicken breasts,
half a jar of red pesto,
100grams of piquante peppers,
150grams of crème fraiche,
Whole wheat tagliatelle pasta (as much as you want),
Parmesan to finish,
Firstly boil some water and add your pasta to get cooking.
Chop your chicken up into bite sized chunks.
Add olive oil to a pan (we're using a wok as I don't have a frying pan big enough) add the chicken.
Pop your chicken stock into a jug and add boiling water.
Stir until the stock has dissolved completely, we're going to need this later.
Chop 3 spring onions, 2 cloves of garlic and the 100grams of piquante peppers and then add to the chicken.
Add half a jar of red pesto.
You then need to add 150grams of crème fraiche.
Usually I let it simmer for around 5 minutes as I like it pretty saucy.
Once your pasta is done, drain and add to the sauce.
Mix up and it's ready to serve.
I like to sprinkle a little parmesan as it's my favourite.
Now you can enjoy with a glass of wine or water in my case as I'm trying to be healthy which I can tell you, won't last long.
If you do try this out please tweet me your pictures I'd love to know what you think.