Chicken, Zucchini and Lemon Penne with Salad

Bring a large saucepan of salted water to the boil in preparation for step 2. Meanwhile, thinly slice zucchini into rounds. Crush garlic. Zest and juice lemon. Rinse and separate lettuce leaves and roughly chop.

Add pasta to saucepan of boiling water and cook for 10 minutes or until al dente. Drain, reserving 125ml (½ cup) pasta water. While pasta is cooking, continue with step 3.

Trim chicken and cut into thirds. Heat 2 teaspoons oil in a frypan over medium-high heat. Add chicken, season with salt and pepper, and cook for 3–4 minutes or until golden brown and almost cooked through. Remove from pan, place in a bowl and set aside.

Add 2 teaspoons oil to the pan. Add zucchini, salt and pepper and cook, stirring, for 3-4 minutes or until softened and zucchini is collapsing. Add fennel seeds, garlic and lemon zest and stir for 30 seconds or until fragrant.

Return chicken to pan with pasta, reserved pasta water and rocket leaves and stir until warmed through and rocket has wilted. Add ½ the parmesan, ½ the lemon juice and season with salt and pepper. Stir to combine and remove from heat.

Place lettuce, remaining lemon juice and remaining olive oil in a bowl with salt and pepper and toss to combine. Divide pasta between bowls and top with remaining parmesan. Serve with salad.