Red Pesto Chicken Skewers with Penne Salad
By OcadoLife
Published on 08 February 2024
Everyone will love this family-friendly dish of Red Pesto Chicken Skewers with Penne Salad from chef and food writer Claire Thomson. “This is a delicious, easy and great-value weeknight dinner, where the pesto does double duty as a marinade for the chicken and a dressing for the pasta salad. The mixed peppers bring crunch, colour and freshness.” For another easy midweek meal, try Claire’s Broccoli, White Bean and Cheddar Crêpes. Looking for more chicken recipes? Look no further.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 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.