1. Preheat oven to 180C.
  2. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain well, cool and drizzle with olive oil.
  3. Heat a fry pan with some olive oil, add the carrot and cook until golden.
  4. Remove carrot and add chicken thighs to the same pan and cook for 10-12 minutes or until golden on both sides and cooked through.
  5. Season with salt and chilli flakes and allow to cool. Once chicken has cooled, slice thinly.
  6. Place the carrots onto a baking tray and roast for 10-15 minutes until golden and tender.
  7. Toss the pasta and the pesto together along with the capsicum, then divide the pasta equally into 4 containers.
  8. Top each container with basil leaves.

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