Open Chicken Lasagne with Basil Pesto and Pine Nuts

Steps

1. Cook chicken Bring a medium pot of salted water to the boil. Pat chicken dry and slice into 1.5cm strips and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 6 minutes each side, until browned and just cooked through. Remove from pan and rest. Thinly slice garlic and grate courgette.
2. Cook sauce Reduce heat to low and cook garlic for about 30 seconds, until fragrant but not coloured. Add vinegar, sugar, canned cherry tomatoes and courgette. Bring to a simmer and cook for 2–3 minutes, until sauce thickens slightly. Return chicken to pan, along with spinach and toss to coat. Remove from heat.
3. Cook pasta Separate lasagne sheets and cook in pot of boiling water for about 3 minutes, until just tender. Reserve 1 Tbsp of pasta water in a small bowl. Drain pasta and toss with a drizzle of olive oil to prevent sticking.
4. Prep pesto Add basil pesto to bowl with reserved pasta water and mix well.
5. Assemble lasagne Place a square of pasta onto each plate, top with a spoonful of chicken and tomato mixture, a drizzle of basil pesto mixture, and a generous sprinkle of Parmesan cheese. Repeat again with remaining pasta, chicken and tomato mixture, basil pesto and Parmesan.
6. Serve lasagne with pine nuts, freshly ground black pepper and any remaining Parmesan cheese.