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1. 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.
2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
3. 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.

Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, salt 0.46 g

Latest comments and suggestions

• parrot

  08 September 2008

  parrot commented on this recipe

  my partner does'nt like penne, he only likes tagliatelle or spaghetti, so I used this instead and when I added the veg to the pasta, I added no fat greek yoghurt loosened with a little olive oil and lemon juice with a clove of crushed garlic mixed in. the pasta pan was left on the heat of the hob after it was turned off. this was enough to heat the yoghurt through Delicious.

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• Robinson Towers

  11 September 2008

  Robinson Towers rated and commented on this recipe

  

  Nice and healthy mid-week meal.

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Ingredients

• 1 butternut squash , 700g, 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

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Difficulty and servings

Serves 4 plus leftovers for 4

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Low-fat

Ingredients

• 1 butternut squash , 700g, 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

Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, salt 0.46 g

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