• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risoni, uncovered, over high heat, ‘al dente’, 7-8 minutes. • Drain and return to saucepan. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).

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

• Heat a large frying over 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 and the butter, and cook until fragrant, 1-2 minutes. • Add cooked risoni, baby leaves, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide spiced chicken and courgette risoni between bowls. Top with rocket salad. Enjoy!