Here's what you need:
200 - 400g Iglo Crispy Chicken
100g Shredded Mozzarella Cheese
200g Barilla Pesto Rosso Sauce
400g Barilla Basilico Sauce
500g Pasta (any shape or size will do)
Pre-heat your oven to 220°C (425°) and pour the pasta into boiling water, stir occasionally.
Place the chicken on a baking sheet, spread three (or so) tablespoons of the Basilico sauce on each piece of chicken, and sprinkle a little shredded mozzarella on the top.
Bake the chicken at 220°C (425°) for around 20 minutes. On a good day, the noodles are done cooking around the same time as the chicken.
It's basically the best mixture ever (kinda like a vodka sauce).
Add the mixture to a bowl of pasta and stir, stir, stir.
Place one or two pieces of chicken on top and ...