Monday, August 23, 2010

Creamy pesto Chicken Kebabs, tortellini, spinach salad

We served this "layered" style...I placed the spinach salad down on the plate first, surrounded it by the tortellini and then topped it with the kebabs. Yummy! I think I might call this meal "Green with Envy"


2 large chicken breasts (about 5 oz each) cut into 1 inch cubes
1/2 yellow or red bell pepper cut up into chunks
1/3 red onion cut into chunks

Mix together:
2 cloves or garlic pressed (or tsp bottled minced)
2 tsp olive oil
salt and pepper
grated rind of a small lemon

2 tsp lemon juice

Take the garlic mixture above and toss in the chicken and vegetables, coating them well.

Place chicken and veges onto 4 skewers and grill over hot heat turning once (about 10 min in a broiler, about 8 minutes on a hot grill).


2 TBSP low-fat yogurt
2 TBSP reduced fat sour cream
1 TBSP pesto
1 tsp lemon juice

Mix the above ingredients together and brush on the kebabs after they are done cooking.


I purchased a box of dried spinach tortellini that had a parmesan filling. After cooking, I sprinkled the pasta lightly with salt and placed it around the spinach salad.


A handful of baby spinach leaves
Fresh tomatoes from Joel's garden (yummy!) chopped up
1/2 cup of peas
Salt and pepper
Sprinkle of Parmesean cheese
*Sweet pepper relish-I meant to add this to the salad but forgot :(

The whole meal came out be about 510 calories per plate (2 kabobs each and lightly brushing the kabobs with the sauce, we didn't use even 1/2 of it).

Rating: Tripple Yummy! Thank you cooking light for the creamy pesto recipe! This will no doubt make it into our regular rotation!

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