Chicken and rocket pasta
2 large skinless chicken breasts 1 bay leaf 1 small onion, sliced 4 whole peppercorns 350g fettuccine pasta 2 cloves garlic, crushed 2 preserved red peppers, cut in chunks 150g rocket leaves ¼ cup
- To poach chicken, place chicken breasts in a saucepan and cover with cold water. Add bay leaf, sliced onion and whole peppercorns.
- Bring to the boil, then turn down the heat and simmer very gently for 15 minutes. Discard poaching liquid and flavourings. Thickly slice the chicken breasts.
- At the same time, cook pasta in boiling, salted water for 10 minutes or according to packet instructions until just tender to the bite.
- Drain pasta and toss immediately with sliced chicken, crushed garlic, preserved red peppers, rocket and drained capers. Drizzle with olive oil to moisten and season with salt and pepper, to taste. Toss well and serve.