Photo: Eaters Collective
Pesto chicken kebabs with roasted veg pasta
11 ingredients
20 min + 40 min
Serves 4, plus leftovers for 4
openrecipes
You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper
Estimated Nutrition (whole recipe, rough)
679
Calories
44g
Protein
19g
Fat
86g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes