Place pasta in pan of boiling salted water and cook for required time. Drain into colander. Meanwhile heat a frying pan with dash of olive oil and fry off chicken strips with salt and pepper until they are browned on one side.
Turn over the chicken and add the onions. Fry until everything is golden brown.
Add garlic and vegetable stock to deglaze the pan, reduce the stock.
Add the red pesto, sweet chilli and creme fraiche, stir well and simmer.