Cook pasta following pack instructions,
adding green beans for the final 6 mins
of cooking time. Drain and reserve a
few tbsps of the cooking water.
Meanwhile, heat olive oil in a large
frying pan. Add spring onions and cook
for 1-2 mins until soft, then set aside.
Add the shredded chicken in the pan
and heat through. Stir through pesto and
cream. Pop pasta and beans in with the
chicken mix and stir to coat, adding a
little of the cooking water. Season and
sprinkle with Parmesan.