Using the SEAR/SAUTE function, heat up the oil in the pot.

Add the diced chicken and cook until it is sealed. If any sticks to the pot, use a little hot stock to deglaze it.

Add the crushed garlic cloves and dried mixed herbs and stir together. Switch off the SEAR/SAUTE.

Lay the pasta on top of the chicken.

Pour the hot stock over the top of the pasta, but don't stir it. The stock should cover it, but it doesn't matter if some of the pasta is poking out of the top.

Switch to the pressure cooker function and set it to high pressure for 3 minutes. The pressure cooker will take about 10 to 15 minutes to reach pressure. At the end of the pressure cooking time, do a quick release.

When it is safe, open the pressure cooker lid and stir the pasta and chicken. If there is liquid left, switch the Ninja Foodi to the SEAR/SAUTE function and leave it to boil away the excess liquid (keep an eye on it so that the pasta doesn't stick to the bottom of the pot).

Switch the Ninja Foodi off and stir in the green pesto sauce - use at least 4 tablespoons or the whole jar if you like your chicken pesto pasta that way ( I do!)

Optionally stir in some grated cheese (mozzarella or parmesan are good choices)