Bring a pot of water to boil over medium-high heat and add in 2 cups of risoni pasta. Reduce the heat range of the stove to medium level and let the risoni pasta until tender.
Drain the cooked risoni pasta with a colander or sieve and rinse under cold water. Drain the cooked risoni pasta thoroughly and shift them into a large mixing bowl. Add in 2 tablespoons of the sun-dried tomato pesto, mix up gently and set aside to marinate.
Take a large non-stick frying pan and add some olive oil spray to it. Place the oiled pan on the stove and leave it to heat.
In the meantime, pick another mixing bowl and coat the lean chicken strips with 1 ½ teaspoons of the seasoning. Add them coated chicken pieces to the warm olive oil in the frying pan and cook until lightly brown in color.
Remove the cooked chicken strips from heat and add them to the pasta in the large bowl.
Wash the frying pan and set it on the stove to heat. Pour a little more oil spray into it and let it warm over medium heat. Add in four of the finely chopped tomatoes, ½ cup of frozen peas, and sweet corn mix. Fry the vegetable mixture for 4 to 5 minutes or until lightly cooked but crispy, stirring occasionally.
Place the chicken-pasta mixture back into the frying pan and mix up with the frying vegetable mixture. Add in 4 cups of fresh rocket leaves and season with some salt and ground black pepper.
Remove from heat and shift your Chicken and Vegetable Risoni into a large serving bowl or platter. Garnish the dish with the remaining rocket leaves and serve up immediately.