Farfalle salad with zucchini & chicken

250 g farfalle (bowtie pasta)

4 medium zucchini, about 400 g
1 sprig fresh rosemary
1 clove garlic, finely chopped
4 tablespoons olive oil
salt and freshly ground black pepper
175 g rocket

175 g cherry tomatoes, cut in half

3 tablespoons balsamic vinegar
3 sprigs each of fresh thyme and flat-leaf parsley
2 tablespoons vegetable oil
400 g skinless chicken breast fillets, sliced into thin, even strips
1 tablespoon lemon juice

1. Cook pasta in plenty of lightly salted boiling water until al dente, following packet
instructions. Drain, rinse under cold running water and leave to cool.
2. Cut zucchini into rounds. Roughly chop rosemary leaves. Combine zucchini, rosemary,
garlic and 2 tablespoons olive oil in a bowl and leave for a few minutes.
3. Heat a nonstick pan over medium heat. Add zucchini mixture and cook until zucchini are
golden brown, 5 to 10 minutes. Sprinkle with salt and pepper and transfer to a large bowl
with the pasta. Add rocket and tomatoes. Stir gently to combine.
4. Whisk the balsamic vinegar, remaining 2 tablespoons oil, salt and pepper in a bowl until
combined. Stir the vinaigrette into the salad. Finely chop the leaves of all the herbs and set
aside.
5. Heat oil in a nonstick pan over high heat and saut the chicken until golden brown, about 8
minutes. Season with salt and pepper.
6. Distribute pasta salad among serving bowls. Top with chicken and herbs and drizzle with
lemon juice.