Chicken thigh pasta

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

“If you’re looking for a recipe to use up those green beans in the fridge, this pesto is your answer. Make this fast midweek supper between getting home from work and before loadshedding hits. Use any pasta,

Ingredients

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

Cooking Instructions

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.