Creamy Chicken & Courgette Pasta with Sundried Tomato & Summer Salad

Steps

1. Bring a large pot of salted water to the boil (see tip).
2. Add pasta to pot of boiling water. Bring back to the boil and cook pasta (ensuring a rapid boil) for about 15 minutes, or until pasta is tender. Drain well.
3. Cut courgette in half lengthways and thinly slice. Pat chicken dry, thinly slice and season with salt. Heat oil in a large fry-pan on medium-high heat. Cook chicken for about 5 minutes, turning occasionally, until browned but not fully cooked through. Transfer to a medium bowl and set aside.
4. Return pan to medium-high heat. Cook courgette for 2-3 minutes, until just tender. Add cornflour and toss to coat courgette. Add chicken stock and chicken back to pan, stir and bring to a simmer. Cook for a further 2 minutes, until sauce has thickened and chicken is cooked through.
5. Remove pan from heat and stir through cooked pasta, sour cream and sundried tomato pesto, until well combined. Season to taste with salt and pepper.
6. Halve cherry tomatoes and peel cucumber into ribbons. Toss in a large bowl with mesclun and vinegar. Season to taste with salt and pepper.
7. Chicken pasta with salad on the side.