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How to make Chicken, chilli and rocket penne

Yield = 4
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 450g fusilli or penne rigate
  • 2 tablespoons extra virgin olive oil
  • 3 x 170g chicken breast fillets, cut into 3cm pieces
  • 2 garlic cloves, finely chopped
  • Pinch of dried chilli flakes
  • Zest and juice of 1 lemon
  • 2 cups wild rocket leaves
  • 1/3 cup fresh basil leaves, roughly torn
  • 1 tablespoon grated parmesan, to serve

Method

  • Step 1 Cook pasta in a large pan of boiling salted water according to packet instructions.
  • Step 2 Meanwhile, heat 1 tablespoon of oil in a large frypan over medium-high heat. Cook the chicken, turning, for 5 minutes or until lightly golden. Add the garlic, chilli and lemon zest, then cook, stirring occasionally, for a further 3-4 minutes until the chicken is cooked through.
  • Step 3 Drain pasta, reserving 1/3 cup (80ml) of the cooking water. Add pasta and reserved cooking water to the frypan with remaining oil, lemon juice, rocket and basil. Season with salt and pepper, then stir over medium heat for 1-2 minutes until rocket starts to wilt. Serve sprinkled with parmesan.