Simple Tomatoey Pasta Dish
Bring a large pan of salted water to a boil. Add the pasta and cook until 'al dente'.
Cook the pancetta in a large frying pan over a low heat until the fat runs. Increase the heat and cook until it begins to crisp.
Add the chicken and sun-dried tomatoes, with half the oil from the jar. Cook until the pancetta is crisp and the chicken is heated through.
Add the drained penne, basil and cheese to the pan and toss until combined. Season to taste with salt and pepper.
Serve immediately garnished with rocket.