YIELD: 12 SERVINGS

For the marinade:
¾ cup olive oil
¾ cup lemon juice, fresh
12 garlic cloves, fresh, smashed
12 sprigs Italian flat-leaf parsley, fresh, crushed
12 rosemary sprigs, fresh, crushed
1 Tbsp. kosher salt
1 Tbsp. black pepper, coarse ground

For the kebobs:
24 chicken breast filets (4 oz. each)
1½ lbs. zucchini chunks, fresh, 1"
1½ lbs. orange bell pepper chunks, fresh, 1"
1½ lbs. red onion wedges, fresh, 1"
24 whole Roma tomatoes, small, whole, fresh
2 Tbsps. olive oil
1 Tbsp. prepared dried garlic and pepper seasoning

For Lemon-Basil Pesto Sauce
1½ cups prepared basil pesto
¾ cup olive oil
¾ cup lemon juice, fresh
¼ cup Parmesan cheese, grated

For Pasta (optional, to serve kebobs over)
6 lbs. orecchiette pasta (or penne), cooked al dente, warm
3 cups prepared Alfredo sauce, warm
¼ cup Italian parsley, fresh, coarse chopped
24 lemon wedges, fresh, grilled (optional)

1. For marinade: Combine all marinade ingredients in bowl and whisk to blend.

2. For kebobs: Slice each chicken filet into 4 cubes. Transfer to nonreactive container.

3. Pour marinade over chicken and toss to evenly coat. Cover and marinate below 40°F for 2 hours.

4. Combine zucchini, bell pepper, onion, tomatoes, olive oil and garlic seasoning in bowl and toss to blend.

5. To assemble skewers: Drain marinated chicken; discard marinade. Thread 4 chunks chicken and 8 to 10 chunks assorted vegetables on each skewer. Cover and chill below 40°F to hold.

6. To assemble each plate: Grill 2 chicken/vegetable skewers over medium-high heat for 10 to 12 minutes, turning frequently, or until internal temperature of chicken reaches 165°F for 15 seconds. Remove from grill.

7. For Pesto Sauce: Combine all Lemon-Basil Pesto Sauce ingredients in bowl and whisk to blend.

8. For pasta and to finish each plate: Combine 8 oz. pasta, 2 Tbsps. each Alfredo sauce and pesto sauce and 1 tsp. parsley in bowl and toss to blend; arrange on oblong plate. Top with 2 chicken/vegetable skewers. Drizzle 2 Tbsps. pesto sauce over skewers. Garnish plate with 2 lemon wedges, if desired.

Photo and Recipe: Tyson Food Service