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 4
Making 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
THANK YOU FOR WATCHING

Pesto chicken kebabs with roasted veg pasta

  • 1.
  • 2.
    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
  • 3.
    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.
  • 4.
    Step 1 Buying groceryform Park ‘n’ Shop.  Chicken breasts  Thyme leaves  Pesto  Butternut squash(pumpkin)  Olive oil  Cherry tomatoes  Red bell peppers
  • 6.
    Step 2 I seasonedthe chicken with 4 tbsp of pesto and 1 ½ of lemon and mixed it.
  • 7.
    Step 3  Washing and cutting the vegetables.
  • 8.
    Step 4 Making Kebabsby 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.
  • 9.
    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.
  • 10.
    Step 6 After roastingthe vegetables I mixed the vegetables with the pasta
  • 11.
    Step 7 Afterroasting the kebabs in the oven it looked like this:
  • 12.
    Step 8 I setup the table for my whole family
  • 13.
    THANK YOU FORWATCHING