250 g cherry tomatoes, halved
250 g fresh linguine
¼ cup basil pesto
300 g smoked chicken, skin and fat removed, shredded
2 cups baby rocket leaves
- Preheat oven to 200°C (180°C fan forced). Line a tray with baking paper. Place tomatoes on tray and spray with olive oil spray. Season with pepper and bake for 12-15 min or until softened.
- Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ⅓ cup of the cooking liquid and return pasta to pan.
- Add the pesto, chicken and reserved water to the pasta and toss to combine. Place over low heat and cook, stirring, for 1-2 min or until heated through. Remove from heat. Add the rocket and tomatoes and toss to combine.