Ingredients
Method
1.Bring the water to the boil in a medium saucepan. Add chicken, return to the boil. Reduce heat; simmer, partially covered, for 10 minutes or until chicken is just cooked through. Remove chicken from water; cool for 10 minutes, then shred coarsely.
2.Meanwhile, cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup cooking water. Return pasta to pan.
3.Process the bread until finely chopped.
4.Heat 2 Tbsp of the oil in a frying pan; cook onion, stirring, for 5 minutes or until softened. Add garlic, chilli and anchovies; cook, stirring, for 1 minute or until fragrant. Add chilli mixture to pasta with chicken, rocket and reserved cooking liquid; toss to combine.
5.Heat 2 Tbsp of the remaining oil in same frying pan over medium heat. Add breadcrumbs; cook, stirring, for 5 minutes or until golden. Stir in dukkah.
6.Sprinkle pasta with dukkah crumbs. Drizzle with remaining oil.
For a milder flavour, remove the seeds from the chillies. Instead of dukkah crumbs, you could top with chopped toasted pine nuts or pistachios.
Note
