Heat a large fry pan, add oil and pancetta. Add the leek and garlic and cook together for a few minutes until golden. Add the chicken and season to taste
Add the wine and allow it to evaporate. Add the tomatoes and cook for 5 minutes on a low heat. Stir occasionally
Bring plenty of water to the boil. Use a large pan and add rock salt (7g salt per 1l water). Once water is boiling, add pasta and cook as per instructions on the pack.
Drain the pasta 2 minutes before the suggested cooking time, saving one ladle of cooking water, and toss the pasta together with the chicken mixture for a further minute
Remove pasta from the heat, stir through the Pesto Genovese and cooking water, mix until well combine. Serve with a drizzle of Extra Virgin Olive oil
"Give people food that you would give your own children"
Pietro Barilla
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