PESTO CHICKEN KEBABS WITH ROASTED VEG PASTA

Pesto chicken kebabs with roasted veg pasta image

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

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Yield Serves 4, plus leftovers for 4

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 527 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 0.46 milligram of sodium