| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use.
Slice each thawed filet into 4 cubes. Transfer to large nonreactive container. |
|
|
Kebab Marinade
|
|
|
|
Olive oil
|
3/4 cup |
|
|
Lemon juice fresh
|
3/4 cup |
|
|
Garlic cloves fresh smashed
|
12 |
|
|
Italian flat leaf parsley sprigs fresh crushed
|
12 |
|
|
Rosemary sprigs fresh crushed
|
12 |
|
|
Kosher salt
|
1 tbsp |
|
|
Black pepper coarse ground
|
1 tbsp |
|
|
Combine in bowl and whisk to blend. Pour over chicken and toss to evenly coat. Cover and marinate below 40°F for 2 hours. |
|
|
Zucchini chunks fresh 1 inch
|
1-1/2 lbs |
|
|
Orange bell pepper chunks fresh 1 inch
|
1-1/2 lbs |
|
|
Red onion wedges fresh 1 inch
|
1-1/2 lbs |
|
|
Roma tomatoes small whole fresh
|
24 |
|
|
Olive oil
|
2 tbsps |
|
|
Garlic and pepper seasoning dried
|
1 tbsp |
|
|
Combine in bowl and toss to blend. |
|
|
|
To assemble skewers: Drain marinated chicken; discard marinade. Thread 4 chunks chicken and 8 to 10 chunks assorted vegetables on each skewer. Cover and chill below 40°F to hold.
To assemble each plate: Grill 2 chicken/vegetable skewers over medium-high heat for 10 to 12 minutes, turning frequently, or until internal temperature of chicken reaches 165°F for 15 seconds. Remove from grill. |
|
|
Lemon Basil Pesto Sauce
|
|
|
|
Basil pesto commercially prepared
|
1-1/2 cups |
|
|
Olive oil
|
3/4 cup |
|
|
Lemon juice fresh
|
3/4 cup |
|
|
Parmesan cheese grated
|
1/4 cup |
|
|
Combine in bowl and whisk to blend. Reserve. |
|
|
Orecchiette pasta or penne pasta cooked al dente warm
|
6 lbs |
|
|
Alfredo sauce commercially prepared warm
|
3 cups |
|
|
Italian parsley fresh coarse chopped
|
1/4 cup |
|
|
Lemon wedges fresh grilled optional
|
24 |
|
|
Combine 8 ounces pasta, 2 tablespoons each Alfredo sauce and pesto sauce, and 1 teaspoon parsley in bowl and toss to blend; arrange on oblong plate. Top with 2 chicken/vegetable skewers. Drizzle 2 tablespoons pesto sauce over skewers.
Garnish plate with 2 lemon wedges, if desired. |
|
Nutrition Facts
-
Serving Size:
(392g)
- Servings Per Container:
- Amount Per Serving
- Calories
470
Calories from Fat
180
% Daily Value*
-
31%
Total Fat
20g
-
18
%Cholesterol
55
mg
-
25
%Sodium
600
mg
-
15
%Total Carbohydrate
46
-
Vitamin C
120
%Vitamin A
8
%
Iron
15
%Calcium
4
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.