Chicken and red pepper pesto recipe | Woolworths TASTE

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