Pasta pesto chicken, zucchini, mushrooms with arugula and grated cheese

Step 1: Cut the chicken into cubes and remove any excess fat (a little fat is fine).

Step 2: Cut the mushrooms and zucchini into cubes and the mushrooms into quarters.

Step 3: Brown the chicken in oil in a pan, cook over high heat for 3-4 minutes, then add the mushrooms, garlic, Italian herbs, and zucchini. Cook for 5 minutes.

Step 4: Add the cooking cream to the chicken and vegetables and let it reduce slightly for 10 minutes. Season the pasta with salt and pepper. Thicken the sauce with cornstarch if necessary. Add the pesto at the last minute to prevent the sauce from curdling.

Step 5: Cook the spaghetti according to the package directions. Rinse the spaghetti thoroughly under cold water and add a little oil to prevent sticking. Place the spaghetti in a stainless steel dish, cover with foil, and heat in the oven at 100°C (212°F) for 10-15 minutes.

Step 6: Plate the food. Make sure the plates are nice and clean and take a photo of the dish.