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"
CHICKEN KEBABS:
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).
CREAMY PESTO SAUCE:
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.
TORTELLINI
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.
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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