Method:
1 Cook the fettuccine in a saucepan of boiling salted water following packet direction, drain.
2 Place chicken on a flat surface, flatten with a meat mallet top with bacon, parsley and parmesan. Roll chicken to enclose and secure with a toothpick.
3 Heat oil in a frying pan over medium heat, cook chicken for 6-8 minutes, turning or until cooked through. Stand in pan for 5 minutes.
4 For the rocket pesto, process the rocket, parmesan cheese, garlic and pine nuts in a small bowl of food processor until smooth, drizzle in some olive oil and season with salt and pepper.
5 Coat the fettuccine in some of the pesto and top with the chicken to serve.