Quick & Easy Grilled Chicken Pesto Kabobs pair perfectly with summery blistered tomato spaghetti for a lovely evening on the patio. This is one of those brilliant summer dishes that comes together in very little time.
What’s the BEST thing about summer? Fresh vine ripened tomatoes! My favorite taste that is totally summer are vine ripened tomatoes. Plucked straight from the vine, they are warm and juicy and unbelievably sweet. I tend to go a little overboard and plant way too many tomato plants. By the end of the season I have GOBS OF TOMATOES..which is fine with me.
The easiest way to summerfy (I may have made up that word) your pasta dish is to add blistered tomatoes. These are quick sauteed in a hot pan until they burst or soften as in this recipe, since they are halved they won’t burst. This method really brings out the sweetness in the tomatoes. All those sweet juices get tossed with lightly oiled spaghetti noodles and fresh basil. Place your grilled chicken pesto kabobs ever so scrumptiously on top and viola! You have a SUPER EASY summer meal you can enjoy on the patio.
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Grilled Pesto Chicken Kabobs & Blistered Tomato Spaghetti
Equipment
- 8 kabob sticks
Ingredients
Grilled Pesto Chicken Kabobs
- 16 chicken tenderloins rinsed and patted dry
- 1 tbsp pesto in the jar
- 2 tbsp water
Blistered Tomato Spaghetti
- 1/2 lb spaghetti noodles cooked according to directions on package
- 2 tbsp olive oil
- 1 large shallot thinly sliced
- 1 large garlic clove minced
- 2 cups multi-colored cherry/grape tomatoes halved
- 1/4 cup white wine such as pinot grigio
- 4 tbsp butter
- 1 pinch red pepper flakes
- 1 tbsp fresh basil chiffonade
- salt and pepper to taste
- Parmesan grated
Instructions
Grilled Pesto Chicken Kabobs
- Fire up your grill.
- Mix together the pesto and water. Coat chicken tenderloins, thread two tenderloins per kabob stick and set aside as you wait for the grill to be ready.
- Grill until opaque in the center and internal temperature reaches 165 degrees.
- Serve with Blistered Tomato Spaghetti.
Blistered Tomato Spaghetti
- Heat 1 tbsp olive oil in a large saute pan over medium high heat.
- Add shallot and garlic and cook for about 2-3 minutes.
- Add halved tomatoes and cook for another 2-3 minutes.
- Add white wine, reduce heat to medium low and add butter, crushed red pepper, salt and pepper and fresh basil. Stir until butter is melted. Remove from heat and toss together with spaghetti noodles that have been dressed in 1 tbsp olive oil and salt and pepper.