Warm Rissoni and Chicken salad

This was a way for me to use up left-over barbecued butterflied chicken.

Cook the rissoni first and then run under cold water to stop it cooking further. Then in a pan heat up some evo and thinly sliced garlic, add the tomatoes, cook a while. Add the left-over chicken and cook until it's warm. Add lemon juice and salt (basically making a warm salad dressing). Add the rissoni back and just let it warm up. Stir in some rocket leaves.

Lovely!