1. Cook the pasta according to pack instructions.
2. Chop the chicken into bite sized chunks and fry in the olive oil for 5 mins - adding the sliced spring onions for the last minute.
3. Slice the peppadew peppers roughly and add to the the pan.
4. Add the pesto to the chicken and veg and fry for 5 minutes.
5. Once cooked, add the pasta to the chicken and add the creme fraiche. Warm through and serve.
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