If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again.

If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp.

Remove the ingredients into a separate bowl, add the lemon juice, oil, and the Parmesan cheese, mix all together. Season to taste*

Cook the pasta according to the packet instructions. Drain and reserve 3 -4 tablespoon of the cooking water.

Cook the broccoli pieces in boiling water over a medium heat for 5-6 minutes. Once cooked drain into a colander.

Gently heat the oil in a large pan / skillet then add the chicken and cook, stirring occasionally for 8 - 10 minutes until cooked through.

Once chicken is cooked through stir in the broccoli, pasta then the pesto and heat through. Use the reserved cooking water to thin out the pesto so the sauce coats all the ingredients if needed.

Serve the pesto chicken broccoli pasta garnished with some grated Parmesan cheese.