Chicken Chilli and Rocket Penne
Chicken Chilli and Rocket Penne
Ingredients
- 450g fusilli or penne rigate
- 2 tbsp 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 tbsp grated parmesan, to serve
Instructions
- 1
Cook pasta 450g fusilli or penne rigate in a large pan of boiling salted water according to packet instructions.
- 2
Meanwhile, heat 1 tablespoon of oil 2 tbsp extra virgin olive oil in a large frypan over medium-high heat. Cook the chicken 3 x 170g chicken breast fillets, cut into 3cm pieces, turning, for 5 minutes or until lightly golden. Add the garlic 2 garlic cloves, finely chopped, chilli Pinch of dried chilli flakes and lemon zest Zest and juice of 1 lemon, then cook, stirring occasionally, for a further 3-4 minutes until the chicken is cooked through.
7 min - 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 2 cups wild rocket leaves and basil 1/3 cup fresh basil leaves, roughly torn. Season with salt and pepper, then stir over medium heat for 1-2 minutes until rocket starts to wilt. Serve sprinkled with parmesan 1 tbsp grated parmesan, to serve.
2 min
