- 1 butternut squash, around 700g/1lb 9oz, halved, deseeded and cubed
- 2 courgettes, cubed
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 red peppers, deseeded and cut into 2cm/1in pieces
- 4 thyme sprigs, leaves removed
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 boneless, skinless chicken breasts, cut into 2cm/1in pieces
- juice 1 and a ½ lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 16 cherry tomatoes
- 600g penne pasta
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.