400g dried farfalle pasta
1 barbecued chicken (organic if possible)
190g jar sun-dried tomato pesto (Make sure to check the label- some jars will contain high sugar and salt content).
70g packet baby rocket leaves
100g parmesan, shaved, to serve
Step 1: Place a large saucepan of water on high until it reaches boiling point. Tip in the pasta and follow packet instructions until tender.
Step 2: Remove the bones and skin from the chicken and discard. Shred the chicken flesh into small pieces.
Step 3: Drain pasta (except approx. 2 tablespoons of cooking water). Return the pasta to the saucepan with the 2 tablespoons of cooking water. Add pesto and toss to combine.
Step 4: Add chicken, rocket, salt and pepper. Toss over low heat until the rocket starts to wilt. Divide the pasta between 4 bowls and top with parmesan.
Recipe: Super Food Ideas - February 2004 , Pg. 48. Alison Roberts