2 shop-bought roasted chicken breasts, about 150 g (5 oz) each
5 tablespoons extra-virgin olive oil
2 red peppers
large handful of basil leaves, plus extra to garnish
25 g (1 oz) toasted almonds
25 g (1 oz) Pecorino cheese, grated, plus extra to serve
To make the pesto, rub about 1 tablespoon of the olive oil over the red peppers. Cook under a preheated hot grill for 10 minutes, turning, until charred all over. Place in a plastic food bag, seal and leave for 5 minutes. When cooled, peel off the blackened skin. Cut in half and remove the seeds.
Place the roasted peppers in a food processor or blender with the remaining olive oil, basil, almonds and Pecorino and whizz to form a thick but smooth paste. Add a little more oil or a drizzle of water if needed. Season well with salt.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir in the pesto, adding a little cooking water to loosen until the pasta is coated.
Tear the chicken into strips, discarding the skin, and stir through the pasta. Serve in bowls sprinkled with a little extra chopped basil and grated Pecorino.