Red lentil fusilli with chicken, cherry tomatoes and rocket

Ingredients

For 1 serving

• Red lentil pasta70 g
• Chicken breast100 g
• Cherry tomatoes120 g
• Arugula30 g
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile cut the chicken breast into roughly 1.5 cm dice; wash the cherry tomatoes and halve them; wash and dry the rocket.
3. Heat the olive oil in a frying pan over medium-high heat with the crushed garlic clove and brown the chicken for 5 minutes, until golden outside and no longer pink inside; season with salt.
4. Add the tomatoes and cook for another 4 minutes over medium heat, until softened; remove the garlic.
5. Meanwhile add the red lentil fusilli to the water and cook for the time on the packet, usually 6–8 minutes, until al dente; drain and toss with the chicken for a minute.
6. Off the heat stir in the rocket, which will just wilt, and finish with black pepper.