Pesto Chicken Kebabs With Roasted Veg Pasta
Tender butternut squash, courgettes, red peppers, and cherry tomatoes roasted to perfection, mixed with savory thyme and seasoned with love. Paired with succulent pesto chicken skewers, this dish is bursting with flavors that will make your taste buds dance with joy. A delightful meal that is both satisfying and wholesome, perfect for a family dinner or a gathering with friends.
— Constant Cookbook
Ingredients
- 1 butternut squash , around 700g/1lb 9oz, halved
- 2 courgettes , cubed
- 1 onion , chopped
- 2 red peppers , deseeded and cut into 2cm/1in pieces
- 4 thyme sprigs, leaves removed
- 4 tbsp olive oil
- 4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
- juice 1 and a 1/2 lemons
- 4 tbsp pesto
- 16 cherry tomatoes
- 600g penne pasta
Instructions
- Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
- Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
- Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4, plus leftovers for 4
Nutrition
- Calories: 527 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 0.46 milligram of sodium
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