Fire up the grill for these irresistible chicken skewers. Served with a summer pasta salad, it’s an easy and delicious warm-weather dish.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + Resting & cooling time
+ Resting & cooling time
Ingredients
400g spiral pasta
500g Coles RSPCA Approved Australian Chicken Tenderloins, trimmed
2 tsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1 corn cob, husk and silk removed
1 zucchini, peeled into ribbons
1 small red capsicum, seeded, thinly sliced
1 bunch asparagus, woody ends trimmed
2 tsp olive oil, extra
1/4 cup (65g) basil pesto
80g fetta, crumbled
1/2 avocado, stoned, peeled, thinly sliced
125g raspberries
3 plums, stoned, cut into wedges
Thyme leaves, to serve (optional)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, combine the chicken, oil, cumin and paprika in a bowl. Thread the chicken evenly onto 16 small soaked bamboo skewers. Heat a chargrill on medium-high heat and cook the chicken, in batches, turning occasionally, for 8 mins or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
While the chicken is resting, cook the corn on the grill, turning occasionally, for 10 mins or until tender and lightly charred. Transfer to a plate to cool slightly. Combine the zucchini, capsicum, asparagus and extra oil in a clean bowl. Cook, in batches, for 1-2 mins each side or until just tender and lightly charred. Transfer to a bowl. Use a small serrated knife to cut down the side of the corn to release the kernels. Add corn kernels to the zucchini mixture and toss to combine.
Step 4
Add pesto to the pasta and toss to combine. Sprinkle with fetta.
Step 5
Divide the chicken, pasta mixture, zucchini mixture, avocado, raspberries and plum among serving plates. Season. Sprinkle the fruit with thyme, if using.
Prep time10 mins10 minutes, + Resting & cooling time
+ Resting & cooling time
Ingredients
400g spiral pasta
500g Coles RSPCA Approved Australian Chicken Tenderloins, trimmed
2 tsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1 corn cob, husk and silk removed
1 zucchini, peeled into ribbons
1 small red capsicum, seeded, thinly sliced
1 bunch asparagus, woody ends trimmed
2 tsp olive oil, extra
1/4 cup (65g) basil pesto
80g fetta, crumbled
1/2 avocado, stoned, peeled, thinly sliced
125g raspberries
3 plums, stoned, cut into wedges
Thyme leaves, to serve (optional)
Description
Fire up the grill for these irresistible chicken skewers. Served with a summer pasta salad, it’s an easy and delicious warm-weather dish.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, combine the chicken, oil, cumin and paprika in a bowl. Thread the chicken evenly onto 16 small soaked bamboo skewers. Heat a chargrill on medium-high heat and cook the chicken, in batches, turning occasionally, for 8 mins or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
While the chicken is resting, cook the corn on the grill, turning occasionally, for 10 mins or until tender and lightly charred. Transfer to a plate to cool slightly. Combine the zucchini, capsicum, asparagus and extra oil in a clean bowl. Cook, in batches, for 1-2 mins each side or until just tender and lightly charred. Transfer to a bowl. Use a small serrated knife to cut down the side of the corn to release the kernels. Add corn kernels to the zucchini mixture and toss to combine.
Step 4
Add pesto to the pasta and toss to combine. Sprinkle with fetta.
Step 5
Divide the chicken, pasta mixture, zucchini mixture, avocado, raspberries and plum among serving plates. Season. Sprinkle the fruit with thyme, if using.
