Dinner in 30 min

De Andy Cooks · 30 min

Ingredientes

Preparación

1. Preheat the grill (broiler) to 200°C (390°F). In a large bowl, toss the chicken thighs with 30 ml of the olive oil, the paprika, garlic powder, and a large pinch each of salt and black pepper until well coated.
2. Place the chicken on a wire rack over a lined oven tray and grill for 15 to 18 minutes, until browned and the internal temperature reaches 62°C (143°F).
3. While the chicken cooks, bring a large pan of salted water to a rapid boil. Quarter the zucchini lengthways, remove the core, and dice into pieces about the size of the pasta.
4. Add the orecchiette to the boiling water and cook for 6 minutes, then add the zucchini and cook for 2 more minutes.
5. Drain the pasta and zucchini, rinse under cold water to stop the cooking and prevent sticking, and set aside.
6. In a small food processor, combine the sun-dried tomatoes with their oil, parmesan, garlic, toasted walnuts, and the remaining 40 ml of olive oil. Season with salt and process to a rough purée. Add the water and process until smooth.
7. When the chicken is cooked, rest it for 5 minutes, then slice it.
8. In a large serving bowl, toss the pasta and zucchini with the pesto, torn basil leaves, and lemon juice. Top with the sliced chicken.

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