Creamy Chicken and Mushroom Gemelli with Summer Pistou

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Place chicken, mushrooms and cherry tomatoes on prepared tray. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes, until chicken is golden brown and cooked through. Remove from oven and allow to cool slightly.
3. While the chicken cooks, heat a drizzle of oil in a large fry-pan on low-medium heat. Cook shallot and garlic for about 4 minutes, until soft.
4. Add white wine/stock and allow to bubble and reduce. When wine/stock has almost evaporated, add cream and broccolini. Reduce heat to a low simmer and cook for 4-5 minutes, until slightly thickened and reduced. Remove from heat.
5. While sauce is simmering, cook pasta in pot of boiling salted water for 3-4 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
6. When chicken and mushrooms are cool enough to handle, slice thinly. Add chicken to pan along with any juices from the tray, as well as cooked pasta and spinach. Season with salt and pepper and toss gently to combine.
7. Divide creamy chicken and mushroom gemelli between bowls and top with cooked tomatoes and sunflower seeds. Drizzle over summer pistou.