Creamy chicken and pesto pasta

Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat 2 teaspoons oil in a large, deep frying pan over medium-high heat. Add chicken. Cook for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Rest for 5 minutes.
Meanwhile, heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add flour. Cook, stirring, for 1 minute or until coated. Add stock. Bring to the boil, stirring. Reduce heat to low. Stir in cooking cream. Simmer for 2 to 3 minutes or until thickened slightly. Remove pan from heat. Stir in tomato, pesto, rocket, pasta and reserved cooking water. Season with salt and pepper. Thinly slice chicken. Stir 3/4 of chicken into pasta. Top pasta with remaining chicken and parmesan. Serve.

Ingredient :

375g penne pasta
1 1/2 tbs extra virgin olive oil
2 x 500g chicken breast fillets
1 brown onion finely chopped
2 garlic cloves crushed
2 tsp plain flour
1/3 cup Massel* Chicken Style Liquid Stock
300ml Bulla Cooking Cream
1/3 cup drained semi-dried tomatoes roughly chopped
1/4 cup basil pesto
60g baby rocket
1/3 cup finely grated parmesan