Pesto Kebabs with Roasted Veg Pasta Recipe
Ingredients
| 1 butternut squash (700 g), halved, deseeded and cubed | ||
| Courgettes | 2 , cubed | |
| Onion | 1 , chopped | |
| 2 red peppers, deseeded and cut into 2cm/1 in pieces | ||
| 4 thyme sprigs, leaves removed | ||
| Olive oil | 4 Tablespoon | |
| 4 boneless, skinless chicken breasts, cut into 2cm/1 in pieces | ||
| Juice 1 1/2 lemons | ||
| Pesto | 4 Tablespoon | |
| Cherry tomatoes | 16 | |
| 600 g/1lb 5 oz penne pasta | ||
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
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
Chef
