• 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. 

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, 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 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 chicken and courgette orecchiette between bowls. 
• Top with rocket salad to serve. Enjoy!