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Grilled Pesto Chicken Kabobs & Blistered Tomato Spaghetti

Quick & Easy Grilled Chicken Pesto Kabobs pair perfectly with summery blistered tomato spaghetti.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: italian
Keyword: Grilled Chicken, Summer grilling
Servings: 4


  • 8 kabob sticks


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


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.