• 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 (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain and return to saucepan.

• 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, 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, the brown sugar and the pasta water. 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. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.
• Divide chicken and courgette orecchiette between bowls.
• Top with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!