Ingredients

Method

• 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

Ingredients

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.