Tasty chicken and broccoli pesto pasta

Cook the Tagliatelle in a large pot of boiling salted water following packet directions, adding the broccoli florets for the last 4 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking water. Refresh the broccoli under cold running water, drain and set aside. 

Meanwhile, heat the oil in a large frying pan over medium heat. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate. Slice thickly.

To make the broccoli pesto, process 1 garlic clove and the almonds in a food processor until finely chopped. Add broccoli, 25g parmesan and lemon juice and process until finely chopped. Add 1/4 cup (60ml) of the extra virgin olive oil in a thin, steady stream until well combined. Season with salt and pepper. 

Heat remaining extra virgin olive oil in the same frying pan. Add tomatoes and cook for 2 mins. Add the remaining garlic and cook for 1 min. Add the tagliatelle, chicken, broccoli pesto and reserved cooking water, and toss to combine. Season with salt and pepper. Divide between serving bowls and top with basil leaves and extra parmesan.