Recipe for Chicken & Sun-Dried Tomato Pesto Pasta

Ingredients

• 500 g farfalle pasta (bows)
• 100 g dried sundried tomatoes, soaked in water for 10 minutes, then drained
• 2 teaspoons minced garlic
• 1 tablespoon toasted pine nuts
• 2 tablespoons finely grated Parmesan cheese
• 2 teaspoons olive oil, plus olive or canola oil spray
• 1/3 cup Chicken or Vegetable Liquid Stock
• 500 g chicken breast fillets, thinly sliced
• 1 red capsicum, sliced lengthways
• 100 g button mushrooms, quartered
• 80 g baby English spinach leaves
• ground black pepper, to taste