Chicken pasta with garlic ginger and pine nuts.

Cut chicken breasts into thin slithers and place in a large bowl. Chop the garlic and the ginger and add to the bowl with a generous amount of olive oil. Stir, cover and leave to marinade for at least an hour if possible.

Toast pine nuts in a dry pan and set aside. (Sunflower seeds can be used to cut costs)

Heat a large frying pan then add the chicken along with the marinade of oil garlic and ginger.

Finely slice the pepper and add to the pan once all the chicken is sealed then continue to fry until the chicken is golden brown and cooked through.

Meanwhile prepare the pasta of your choice. (tricolour pasta can add some colour to what could be a bland looking dish if you choose not to add peppers). Drain then add to the pan of cooked chicken. Stir gently, ensuring all the pasta becomes lightly coated in oil (add a little more oil if needs be).

Stir in toasted pine nuts. Serve hot with a fresh green salad and some crusty bread.