• Boil some water in a pan ready for the pasta.
• Heat the coconut oil in a separate non-stick pan, and add the sliced pieces of chicken.
• Add the chopped garlic to the pan, stirring well with the chicken.
• Add the dry pasta to the boiling water.
• Once the pasta has cooked, turn off the hob and add the frozen peas to the same water. This is a great way to still cook the peas, but maintain their ‘pop’ texture.
• Add a tablespoon of crème fraîche and a teaspoon of green pesto to the chicken and garlic. Stir well, and continue to add this ratio until you are happy with the amount of sauce.
• Drain the pasta and peas, and then add to the chicken, garlic and sauce.
• Mix well so all the sauce is coating the pasta.
• Plate up, top with fresh basil and enjoy!

Top Tip:

• Keep stirring the chicken to keep it succulent and from browning too much.