Also nice: Put pasta on to cook in boiling, salted water. Use wholewheat pasta for healthier meal and fuller flavour.
Season and cook chicken in a pan with a little olive oil (I usually use bone-in thighs for this instead of breast - cheaper and much tastier!) Slash meat to quicken cooking time. If leaving skin on your chicken, whatever cut you use, cook skin side down first to ensure crispy skin.
When golden all over and cooked through, remove chicken from pan. Test whether cooked by inserting a knife into thickest part of meat and then pressing gently on the side of the slit - juices should run clear, not bloody.
Turn down heat and soften some mushrooms in the same pan, add a couple of cloves of crushed garlic after a couple of minutes to sweat off too. Drain pasta, reserving a little of the water.
Once mushrooms and garlic soft, mix half a jar of green pesto and a pot of half-fat crème fraiche into the pan. Stir to mix and allow to warm through. Once warm, add in pasta and stir to coat - should be just enough sauce to coat the pasta without excess.
Once pasta stirred in, either mix in the chicken and then serve or serve the pasta with the placed on top.
Nice with a bit of crusty garlic bread or a side salad if you're feeling healthy!