Preparation:

1. Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook for 3 to 4 minutes per side until nicely golden in colour.
2. Thinly slice the red onion. Once chicken is golden, scatter onion around chicken. Add tomatoes. Sprinkle with Pesto Rosso Dip Mix and salt.
3. Using a wooden spoon, scrape up and stir in any bits from pan bottom. Bring to boil, reduce heat to medium-low. Cover and simmer for 8 to 10 minutes.
4. Squeeze juice from lemon overtop. Remove chicken and place on plates on top of freshly cooked penne pasta (or pasta of your choice), top with tomato sauce. Sprinkle with Parmesan cheese. Serve with steamed rapini or brocolli.