Place chicken breast in a medium saucepan, cover with boiling water and return to the boil. Reduce heat and simmer, uncovered, for around 10 minutes or until the chicken is cooked through. Cool chicken in the poaching liquid for 10 minutes. Remove chicken and slice thickly.
Cook penne in medium saucepan of boiling water until tender. Drain and rinse under cold water.
Preparing the salad
Combine baby rocket leaves, capsicum, tomatoes, shallots and fetta is a large bowl. Add penne and chicken breast. Toss gently to combine.
Preparing the dressing
To make vinaigretta place olive oil, red wine vinegar, dijon mustard and sugar in a screw top jar and shake well.