Cook the pasta according to the pack instructions and drain well. Meanwhile, heat a large non-stick frying pan over a medium–high heat and spray with oil. Cook the meat, in batches, for 3–4 min, stirring from time to time, until browned. Remove from the pan, cover and keep warm. Spray the pan with more oil. Add the onion, garlic and thyme and cook for 1–2 min, then add the paprika and mushrooms and cook for a further 3–4 min. Return the meat and juices to the pan with 3-4tbsp water and the worcestershire sauce. Cover and simmer for 5–6 min. Remove the pan from the heat and stir in the cream.
In a food processor or blender, blitz half the broccoli florets with the garlic, almonds, cheese, lemon zest and juice and olive oil until the mixture forms a chunky pesto. Season with ground black pepper, then set aside. Cook the pasta according to the pack instructions. Meanwhile, steam the remaining broccoli, the courgettes, pepper and peas for 5 min or until tender.
Put the potatoes in a large pan, cover with water and boil for 12–15 min until tender. Drain, allow to cool slightly, then cut in half. Meanwhile, spray a non-stick frying pan with a little oil and set over a high heat. Add the chicken and stir-fry for 3–4 min until cooked. Remove from the heat and keep warm. In a large bowl, gently mix together the sweetcorn, rocket, avocado, spring onions, tomatoes, parmesan and halved potatoes. Combine the dressing ingredients in a small bowl or jug. Divide the salad among 4 serving bowls, then top with the chicken and drizzle over the dressing. Season with ground black pepper, if you like, then serve.