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 & pepper

Method

1. Place all pesto ingredients into a food processor and blend until combined.
2. Cook the pasta in a pot of boiling salted water according to packet instructions.
3. Meanwhile, heat butter in a large pan over medium heat. Add the chicken and cook for 3 to 4 minutes, or until cooked through and golden.
4. Stir in the pesto and a little reserved pasta water to prevent sticking.
5. Add the cream and reduce the heat to a simmer. Cook for a further 3 minutes.
6. Drain the pasta and add it to the sauce. Toss to combine.
7. To serve, top with extra parmesan and fresh basil leaves.