Best Pesto Chicken Kebabs With Roasted Veg Pasta Recipes

GRILLED PESTO CHICKEN KABOBS

Grilled Pesto Chicken Kabobs image

Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.

Provided by Kim's Cooking Now

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup vegetable oil
2 tablespoons cooking sherry
2 tablespoons prepared pesto
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
1 (8 ounce) package mushrooms
1 small zucchini, cut into chunks
1 medium red onion, cut into chunks
12 grape tomatoes
6 metal skewers

Steps:

Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 327.3 mg, Sugar 1.8 g

PESTO CHICKEN KABOBS

Pesto Chicken Kabobs image

Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.

Provided by Christina

Categories Trusted Brands: Recipes and Tips Panasonic

Time P1DT26m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup pesto
2 tablespoons fresh lemon juice
12 cherry tomatoes
12 red onion chunks
6 wooden skewers, soaked in water for 20 minutes
salt and ground black pepper to taste

Steps:

Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
Place the skewers into the grill pan and set the timer for 3 minutes.
Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Allow to rest for about 5 minutes.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken image

I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.

Provided by Drazen

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup pine nuts
2 cups fresh basil
1/4 cup fresh thyme
1 cup fresh parsley
2 garlic cloves
1 cup parmesan cheese, grated
3/4 cup extra virgin olive oil
1 teaspoon sea salt
2 teaspoons balsamic vinegar
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
4 chicken breasts
2 tablespoons McCormick grill seasoning
2 cups flour
4 plum tomatoes
3/4 cup scallion, chopped
2 cups asparagus, chopped
12 ounces whole wheat spaghetti

Steps:

Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
While pin nuts are toasting, put remaining 9 ingredients in a food processor.
When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
In a large pot, start boiling water for pasta.
Preheat oven to 375 degrees.
While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
Heat oil in oven proof skillet over medium-high heat.
Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
Add tomatoes and scallions to chicken and place skillet into preheated oven.
Cook chicken for 15-20 minutes.
When chicken is done, remove from oven.
Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.