The BBC Good Food logo
Pesto chicken kebabs with roasted veg pasta

Pesto chicken kebabs with roasted veg pasta

By
A star rating of 4.2 out of 5.20 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4, plus leftovers for 4

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper

Nutrition: per serving
HighlightNutrientUnit
kcal527
fat8g
saturates2g
carbs71g
sugars12g
fibre6g
protein48g
low insalt0.46g
Advertisement

Ingredients

  • 1 butternut squash , around 700g/1lb 9oz, halved, deseeded and cubed
  • 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 ½ lemons
  • 4 tbsp pesto
  • 16 cherry tomatoes
  • 600g penne pasta

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Recipe from Good Food magazine, August 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content