Ingredients

Method

• 2 T Woolworths chicken rub
• 4 T extra virgin olive oil
• 100 g Woolworths sundried tomato quarters
• 10 g fresh basil, plus extra for serving
• 12 skinless, deboned free-range chicken thighs
• 250 g rigatoni
For the pesto:
• 300 g green beans, trimmed, chopped and blanched
• 20 g Italian parsley
• 4 T extra virgin olive oil
• 50 g Woolworths hard cheese, plus extra for serving
• 80 g macadamia nuts, roughly chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Place the chicken rub, olive oil, sundried tomatoes and basil in a blender. Blend until smooth. Rub the chicken thighs with the mixture and place on a baking sheet. Roast for 20–25 minutes, turning once and basting with the pan juices.

2.  Cook the rigatoni in boiling salted water until al dente. Drain and set aside.

3. To make the pesto, blend all the ingredients.

4. Stir the pesto through the pasta. Turn out onto a platter and top with the chicken thighs. Scatter with basil and hard cheese to serve.

Cook's note: The green beans are a master stroke here, but if you have a jar of Woolies’ basil pesto it will work just as well.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein

Find more chicken recipes here.