Chicken with rocket and red pepper pesto

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.

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