Fill a large pan with water and add a pinch of salt. Pop the pan on the hob, cover and bring to the boil.

Pour 1 tbsp olive oil into a large frying pan and warm to a medium-high heat. Add the chicken mini fillets to the pan and season with a pinch of salt and pepper. Fry for 6-8 mins, turning once or twice, till the chicken is cooked through. Lift the chicken out onto a plate and set aside.

While the chicken cooks, peel and thinly slice the red onion. Trim any dry ends off the purple sprouting broccoli, then slice any thicker stalks in half. Strip the kale leaves of their stalks and finely shred the leaves. Peel and thinly slice the garlic.

The water in the pan should be boiling by now. Add the gnocchetti and simmer for 8-9 mins, till the pasta is cooked but still has a slight bite to it. When the pasta is cooked, drain it.

As soon as the pasta starts cooking, set the empty chicken pan back on a medium heat. Add the onion and 4 tbsp cold water. Fry for 2-3 mins, stirring now and then, till the onion is slightly softened. Stir in the broccoli, kale and garlic. Fry for 3-4 mins, till the broccoli is tender.

Tip the drained pasta into the frying pan and add the chicken and 2 tbsp pesto. Stir and warm through for 1-2 mins. Squeeze in the juice from half the lemon and add more salt or pepper if needed. Divide the gnocchetti, chicken and veg between a couple of plates, and serve with wedges of the remaining lemon half on the side.