2 cups shredded roast chicken meat (300g)
180g tub char-grilled and marinated capsicum strips, drained (about 2/3 cup)
1/3 cup bottled pesto
60g bag baby rocket leaves, chopped
2 tablespoons lemon juice
¾ cup shredded parmesan
Lemon wedges, to serve
Cook pasta in a large stockpot of boiling, salted water, until tender. Drain, reserving ½ cup of the cooking liquid.
Return pasta to stockpot with chicken, capsicum strips and reserved cooking liquid. Stir over a medium heat for about 2 minutes, or until mixture is hot. Stir in pesto, rocket, juice and parmesan. Season with salt and pepper.
Serve with lemon wedges.
TIP! We used Jamie Oliver Green Pesto, however any shelf-stable or fresh basil pesto can be used. Shredded roast chicken meat is available from some supermarket deli counters. Or buy a barbecued chicken, discard skin and bones and shred meat.