Grilled Chicken Primavera Pesto Pasta

It's summer, and we've been grilling A LOT. Its been tough to come up with recipes to keep it from getting boring. I think that tonight, I may have come up with a winner! This recipe can be altered to work for my vegetarian friends without the chicken as well, just brush the marinade over the top of the veggies as you grill them on skewers (for veggies alone it should only take 15-20 minutes to get them nice and juicy and grilled) but for all my carnivore friends, this is a recipe not to be missed.

Here is what you need to do:

cut 3 chicken breast cutlets into cubes that are about an inch in all directions and marinate them for 30 minutes to overnight in the following marinade:

1/2 cup soy sauce
1/2 cup water
1/4 cup lemon juice
2 TBS cooking oil (olive, canola...whatever ya got!)
1 Clove garlic minced
2 TBS brown sugar
1/4 tsp pepper
1/4 tsp garlic powder


When you're ready to cook make sure you've sliced the following:

1-2 yellow squash
1-2 zuchinni
1 onion
(make sure you slice them big enough that the skewer can go through the skin as opposed to just the "meat" of the fruit)

Layer your kebabs onto skewers meat first

Grill until done (20-3o minutes- until there is no pink left in the chicken. For best results have the grill heated to about 350 - 400 degrees before you start grilling)

While that is grilling:
boil enough pasta as desired for your family (or yourself) to use as a bed for the veggies and meat.
Add your favorite pesto to the cooked pasta and toss

Put the meat and veggies on top and sprinkle with a little parmesan if desired...and voila! Deliciousness for your mouth to do a happy dance about!

(Pictures to come!)