Step 1

Remove the meat from the rotisserie chicken and shred or slice into a large bowl.

Step 2

Drain the roasted red peppers and slice the colourful cherry tomatoes.

Step 3

Bring a large pan of salted water to the boil, add the pasta and cook for 10-11 minutes or until just ‘al dente’. Strain, allow to steam dry in the colander for a minute.

Step 4

Return the pasta to the pan and stir through the the red pesto to prevent sticking.

Step 5

Stir through the red peppers, cherry tomatoes, shredded chicken and the mozzarella pearls.

Step 6

Decant the pasta onto a large plate before sprinkling over pine nuts, rocket and remaining mozzarella pearls before serving with a drizzle of olive oil.