- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Remove from heat and add warm pasta, tomatoes, kale, zucchini, chicken, rind and juice. Season with salt and pepper and toss to combine.
- Top pasta mixture with ricotta and basil. Sprinkle with pepper to serve.
TIPS: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • Use a vegetable peeler to cut zucchini into thin ribbons. • Add it: 1 tbs toasted pine nuts in Step 3. • Swap it: Chicken for 1 bunch asparagus (blanched).