• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risoni, uncovered, over high heat, until 'al dente', 7-8 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 breast 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 risoni, 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. Season to taste. • Divide garlicky chicken and courgette risoni between bowls. • Top with rocket salad. Enjoy! Little cooks: Help wash and toss the salad veggies!