PESTO CHICKEN KEBABS WITH

ROASTED VEG PASTA

By,

Prakhar Kumar 6S

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

Procedure

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.

Step 1

Buying grocery form Park ‘n’ Shop. Chicken breasts Thyme leaves Pesto Butternut squash(pumpkin) Olive oil Cherry tomatoes Red bell peppers

Step 2 I seasoned the chicken with 4 tbsp of pesto and 1 ½ of lemon and mixed it.

Step 3 Washing and cutting the

vegetables.

Step 4Making Kebabs by threading the diced chicken breasts, onions, bell peppers and cherry tomatoes on the pre-soaked wooden skewers and roast it in the oven for 40 minutes; occasionally turning it.

Step 5

Roasting vegetables. First I took a mixing bowl and put all the diced vegetables and seasoned it with 4tbsp of olive oil and thyme.

Step 6

After roasting the vegetables I mixed the vegetables with the pasta

Step 7

After roasting the kebabs in the oven it looked like this:

Step 8

I set up the table for my whole family

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