1 tablespoon olive oil
250g skinless chicken breast,thinly sliced
200g dried farfalle or pasta of choice
For the salsa verde:
Bunch rocket, chopped
Bunch fresh flat-leaf parsley, chopped
Bunch fresh coriander, chopped
1 tablespoon drained baby capers, roughly chopped
1 garlic clove, peeled, crushed and finely chopped
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 bird’s eye chilli, deseeded, thinly sliced
Extra-virgin olive oil
Combine the salsa verde ingredients in a bowl with a good glug of oil. Season to taste then set aside.
Fry the chicken in a pan with olive oil over medium heat. Stir frequently until cooked through.
Meanwhile, cook the pasta according to the packet instruction. When done, drain but reserve a little of the cooking liquor.
In the pasta pot add the chicken, salsa verde and the liquor. Toss to combine.