Prep time10 min10 minute, + Resting & cooling time
+ Resting & cooling time
Fire up the grill for these irresistible chicken skewers. Served with a summer pasta salad, it’s an easy and delicious warm-weather dish.
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 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)
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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 min10 minute, + 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 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)
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.
