Pesto chicken kebabs with roasted veg pasta recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pesto chicken kebabs with roasted veg pasta recipe. Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

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

Easy
Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins
Low-fat

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

Method

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.

Nutrition Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, sugar 12g, salt 0.46 g

Recipe from Good Food magazine, September 2008.

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