Marinate Ahead
Pesto Chicken Skewers
Creamy Penne Pasta
Ingredients
- ⅓ cup pesto
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups cut-up vegetable pieces (see Note)
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Combine pesto, oil, and garlic. Seal chicken and pesto mixture in a zip-top plastic bag. Marinate in refrigerator 1 to 8 hours.
- Preheat grill to medium-high heat.
- Thread chicken and veggie pieces onto 12-inch skewers; sprinkle with salt and pepper.
- Grill, covered, 4 to 5 minutes per side or until chicken is done.
Side Dish Ingredients
- 1 lb penne pasta
- ¼ cup butter
- 4 cloves garlic, minced
- 4 Tbsp all-purpose flour
- 1 (14-oz) can chicken broth
- 1¼ cups milk
- ¾ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions. Meanwhile, melt butter in a saucepan over medium heat. Add garlic; cook 1 minute or until fragrant.
- Add flour; cook 1 minute, stirring constantly. Stir in broth and milk; bring to a boil, stirring.
- Once sauce has thickened slightly, stir in cheese until blended. Pour sauce over hot cooked pasta. Toss.
Kid-Friendly Meal Plan
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