Chicken with rocket and red pepper pesto

Chicken with rocket and red pepper pesto

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Woolworths Pinot Noir Light Rosé 2014


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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