400g fusilli pasta
2/3 cup basil pesto
300ml light cooking cream
½ cup semi-dried tomatoes, drained and roughly chopped
½ barbecue chicken, meat removed and shredded
2 cups baby rocket
Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain.
Meanwhile, heat a large deep frying pan over medium heat. Add pesto and cream and stir until sauce is smooth. Add tomatoes and chicken and cook for 2-3 min.
Add drained pasta and rocket to pesto mixture and stir until well combined. Serve garnished with shaved parmesan cheese and cracked black pepper.