Ingredients
8 total- 5 tbsp red pesto
- 5 tbsp olive oil
- 1 (650g) pack chicken breast fillets, cut into 3-4 cm cubes
- 350g penne
- 3 mixed peppers, 2 finely chopped (we used red and yellow), 1 cut into 3-4 cm chunks (we used red)
- 1 red onion, ½ finely chopped, ½ cut into 3 wedges and separated into petals
- 2 tbsp red wine vinegar (or white)
- 1 small handful flat-leaf parsley, chopped
Method
5 stepsStep 1
To make a marinade, combine 1tbsp pesto, 2 tbsp oil and some seasoning in a bowl. Add the chicken and toss to coat. Leave for at least 20 mins.
Step 2
Meanwhile, cook the pasta as per pack instructions. Drain, run under cold water and drain again; set aside.
Step 3
In a large frying pan, fry the finely chopped peppers and onions in 2 tbsp oil over a medium heat for 10 mins or until softened, then add to the pasta.
Step 4
Combine the remaining pesto and oil in a bowl. Add the vinegar with some seasoning and whisk to make a dressing. Pour it over the pasta, scatter in the parsley and toss to combine.
Step 5
Preheat the grill to medium-high. Thread the chicken cubes onto 8 skewers, alternating with the pepper chunks and onion petals. Grill for 8-10 mins, turning occasionally, until cooked through and lightly charred. Serve with the pasta salad. Store leftovers in a chilled airtight container for up to 3 days.