Ingredients

Zafarelli Mostaccioli No. 20 500g
3 tbsp butter
200g chicken breast, diced small
200ml of cream

Rocket Pesto
1 cup of rocket
1 cup basil
½ cup pine nuts
5 tbs olive oil
½ cup grated parmesan
Extra olive oil if required
Salt and pepper

Method

1. Place all ingredients into a food processor and mix until combined.
2. In a pot of boiling salted water, cook pasta as per packet instructions.
3. Heat butter in a large pan on medium heat and add chicken and cook for 3 to 4 minutes or until cooked and golden.
4. Add pesto and a little pasta water to stop it from sticking.
5. Add cream and reduce heat to a simmer. Cook for a further 3 minutes.
6. Strain pasta and add to the sauce.
7. To serve, add extra parmesan and basil.