Creamy chicken pasta with tomato pesto

Instructions

1. In a saucepan of boiling water, cook pasta according to packet instructions, or until al dente. Drain well, reserving 1/2 cup of the cooking liquid.
2. Meanwhile, in a large, deep non-stick frying pan, heat 1 tablespoon of oil over medium. Add capsicum and cook, stirring, for 5-7 minutes or until tender. Add spinach and cook for a further minute, or until almost wilted.
3. Add pasta, cooking liquid, chicken, pesto and cream to pan. Toss gently to combine and warm through. Stir in the avocado, if using. Serve pasta topped with grated parmesan.