• Half-fill a large saucepan with water, add a generous pinch of salt,  then bring to the boil over high heat. Cook orecchiette in boiling water  until “al dente”, 11 minutes. 
• Reserve some pasta water (see ingredients). Drain and return to saucepan.  
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.

• Meanwhile, slice courgette into half-moons.  
• Cut chicken thigh into 2cm chunks. 
• In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through,
5-6 minutes. 
• Add garlic & herb seasoning, tomato paste and the butter and cook until fragrant, 1-2 minutes. 
• Add orecchiette, baby spinach leaves, the brown sugar and reserved pasta water. Stir to combine and season with pepper.
TIP: Chicken is cooked through when it's no longer pink inside. 

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. 
• Divide Kiwi chicken and herby courgette pasta between bowls.  
• Top with zingy rocket to serve. Enjoy!