Chicken, Bacon & Spinach Pesto Pasta oodles

1. Bring a pan of water to the boil and add the Red Lentil Penne.

2. Heat a non stick frying pan and spray with a few sprays of 1cal Spray.

3. Add the chopped garlic, tomatoes and bacon lardons, and cook for 1 minute.

4. Now add the chicken and cook for 5 minutes.

5. Then add the green pesto, followed by the 100g Spinach.

6. Let the Spinach wilt, and stir through.

7. Add the other 100g and let wilt, and stir through.

8. Whilst the spinach is wilting, take the penne off the heat and drain. Leaving some of the water in the pan.

9. Add the Italian cheese to the chicken pesto and stir through, followed by a splash of the pasta water, then remove from the heat.

10. Season the chicken pesto with salt and pepper.

11. Spoon the penne into the bowls.

12. Add the chicken pesto to the penne and serve.