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Chicken with rocket and red pepper pesto

By Phillippa Cheifitz
4
Easy
20 minutes
10 minutes

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

Method

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.