Cut the chicken breast fillets into cubes, removing any bones and the skin. Peel and finely slice the spring onions. Cut the sundried tomatoes into fine strips. Roughly chop the basil leaves. Juice the lime.
Heat a large saucepan and fry the spring onions, sun-dried tomatoes and the chicken breast. Once the chicken is sealed on all sides, add the pasta and glaze with the olive oil. Add the white wine and reduce. Add just enough chicken stock to cover the pasta. Once all the liquid has been absored, add a little more stock. Repeat this process until all the water has been absorbed.
When the pasta is cooked, season your pastasotto withe the lemon juice and the finely cut basil.
Serve the pastasotto in deep plates or soup bowls and top with the parmesan and pine nuts.
«Test the pasta frequently to ensure that it is cooked to taste.»