Methods

1. Heat 1 tablespoon of oil in a frying pan and add the onions and sugar. Cook over a medium-low heat for 10 minutes, stirring occasionally, until golden brown but not burnt. Transfer the onions to a bowl and cover to keep warm.
2. Turn the grill onto high. Cut the pepper into quarters lengthways and remove the seeds. Lay the pieces skin side up on a baking tray lined with baking paper and grill for about 7 minutes or until the skin is blackened and blistered. Using a tongs, transfer the hot pepper pieces into a plastic freezer bag, twist to seal and set aside to cool. When cool, remove the skins and slice the pepper flesh into strips.
3. Meanwhile, heat the remaining oil in a large frying pan. Add the chicken and cook for 4-5 minutes or until browned and cooked through. Add the spring onions and garlic and cook for a further minute.
4. Stir in the evaporated milk, stock, pesto and pepper strips. Bring to the boil, then reduce the heat and simmer for 1-2 minutes.
5. Cook the pasta in a large saucepan of boiling water until al dente, drain in a colander and return to the saucepan. Add the chicken mixture and caramelised onion to the pasta, mix together and heat through. Stir in the basil and season with pepper.