Heat the oil in a large non stick frying pan over a high heat. Add the chicken, cook stirring occasionally for 3-4 minutes or until golden. Add the shallots, cook stirring for 1-2 minutes further.
Meanwhile, cook the farfalle in a large saucepan of lightly salted water according to the packet instructions or until al dente, adding the broccoli for the last 3 minutes of the cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid.
Add the pasta, cooking liquid and semi dried tomatoes to the pan with the chicken, cook for a further 2 minutes, then remove from the heat and stir through the pesto. Divide between serving plates, garnish with freshly chopped parsley.