• 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 medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning, tomato paste, cooked prawns and the butter and cook until fragrant, 1-2 minutes. • Add orecchiette, baby leaves and the brown sugar. Stir to combine and season with a pinch of 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, prawns and herby courgette pasta between bowls.  
• Top with zingy rocket to serve. Enjoy!