In a large frypan or wok, brown the chicken in 2 tablespoons olive oil. Add the celery, onion and garlic and cook for 5 to 10 minutes until softened, and the chicken is moist but not overcooked.
Add herbs, tomatoes, sundried tomatoes, olives, almonds and salt and pepper to the chicken mix then stir fry for another 3 minutes. Pour in the water and continue to stir till most of the water is absorbed.
Meanwhile, bring to the boil a large pan of water with a drop of olive oil and cook the pasta according to packet directions till al dente. Drain the pasta and immediately stir in the pesto and the wild rocket.
Serve the pasta in 2 large bowls, add the chicken mixture on top and garnish with shavings of Parmesan.