Butterfly the breast of chicken & wrap with a slice of Parma ham, set aside
Make a chicken stock using the water & stock cube, reduce by half, add the cream & reduce once more
Heat a frying pan with little olive oil, seal the chicken breast until golden brown on presentation side, turn the breast over & continue to cook (the chicken breast can be finished in the oven at this stage)
When the chicken is ready, finish the cream & stock mix with parmesan & black pepper, add cooked pasta & warm gently for 1- 2 minutes in a saucepan, finish with parsley
Place the pasta in the middle of a warm plate, top with the chicken breast, pour a little of the cheese, cream, pesto around the plate
Serve immediately
