Method:
Chop chicken into bite-sized pieces and place in bowl. Add juice and grated zest of lime, 4-5 cloves of crushed garlic, a sprinkle of chilli powder and/or paprika (for red-ness), half a handfull of chopped parsley (if desired, for green-ness) and a slosh of olive oil. Stir to combine. Cover bowl in cling-film and refrigerate for 20-30 minutes.

After marinating, stir-fry chicken for 8-10 minutes, or until cooked. In the last 2-3 minutes of frying, cook pasta in plenty of salted/oiled/boiling water. Cover base of a large serving dish in double cream, add a dessertspoon of pesto and stir to combine. When pasta is finished, drain and transfer to the dish. Toss pasta in cream/pesto mix. Stir cooked chicken into pasta. Serve with salad, crusty bread and chardonnay to appreciative family/friends (and the chef, of course).