Chicken with rocket and red pepper pesto

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

500 g free-range chicken thigh portions
Olive oil, for moistening
Sea salt and freshly ground black pepper, to taste
250 g penne, cooked al dente, for serving
Rocket, to garnish
For the red pepper pesto:
2 large red peppers, quartered and seeded
20 g rocket
2 garlic cloves, chopped
¼ cup olive oil
75 g Parmesan grated
½ t salt
¼ t chilli flakes

Cooking Instructions

Oil and season the chicken. Grill for 4 minutes on each side, or until cooked. Mix with half the pesto.

To make the pesto, grill the red peppers – skin side up – until charred. Place in a bowl and cover with clingwrap until cooled, then peel and chop. Blend the garlic with the peppers and rocket. Add the oil and blend to form a paste. Stir in the Parmesan, seasoning and chilli flakes.

Spoon the chicken over the pasta and garnish with rocket. Serve with the remaining pesto.