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Pesto Kebabs With Roasted Veg Pasta

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Ingredients
  Butternut squash 700 Gram, deseeded
  Courgettes 2 , cubed
  Onion 1 , chopped
  Red peppers 2 , cut into pieces
  Thyme sprigs 4 , leaves removed
  Olive oil 4 Tablespoon
  Boneless skinless chicken breasts 4 , cut into pieces
  Lemons juice 1 Tablespoon
  Pesto 4 Tablespoon
  Cherry tomatoes 16
  Penne pasta 5 Ounce (600 Gram)
Directions

GETTING READY
1. Heat your oven to 200C/fan 180C/gas 6

MAKING
2. In a large roasting tin, add the vegetables, scatter the thyme and seasoning; drizzle olive oil and roast for forty minutes turning when done halfway
3. Soak four wooden skewers; in a shallow dish, put the chicken and mix with lemon juice and pesto
4. Thread the chicken abd tomatoes on the skewers and place on the roasting tray; drizzle with remaining olive oil and roast for twenty minutes turning around once
5. Boil the pasta till cooked, toss with half of the roasted vegetables

SERVING
6. Serve the chicken kebabs with pasta salad

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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