1. Pre heat the grill on a medium heat. Using a food blender, add the pine nuts, pecorino cheese, garlic clove, oil, kale and a splash of water and blend until a smooth paste and leave to one side.

2. Cook the pasta according to instructions.

3. Whilst the pasta is cooking, on a baking tray add the chicken pieces and place into the grill for 8 mins turning halfway.

4. Once the pasta is cooked, drain and return back to the pan on a low to medium heat and pour in the pesto paste and well as the chicken pieces and give everything a good stir. Cook for 3-5 mins until warmed through.

5. Serve into 2 separate bowls!