Wash and cut the cap out of the tomatoes, take a spoon and hollow out the pulp and seeds. Drain and rinse the pasta, put into a mixing bowl, flake the chicken and mix in with the pasta together with the cottage cheese, herbs, yogurt and sun-dried tomatoes. Stuff the pasta mixture back into the tomatoes and press gently, top up with the rocket leaves and cover with the tomato caps. Serve cold as a cold antipasto or bake for 10 minutes in a moderately hot oven as a starter.
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