Chicken And Vegetables Skewers With Mashed Potatoes And Pesto

• 2 1/4 lb baby new potatoes
• 6 tbsp butter, chopped
• 1 tbsp milk
• 1 lb chicken breast, cut into 3/4 inch cubes
• 1 None zucchini, halved lengthwise, sliced
• 1 None baby eggplant, sliced
• 1/2 None red bell pepper, deseeded, cut into 3/4 inch cubes
• 1/2 None yellow bell pepper, deseeded, cut into 3/4 inch cubes
• 1/2 cup olive oil + 2 tbsp
• 2/3 cup fresh basil leaves
• 2 oz Parmesan cheese, grated
• 1/3 cup pine nuts, toasted
• 2 cloves garlic, halved
• 2 tbsp heavy cream

1. Cook potatoes in boiling salted water for 15-20 mins, until tender. Drain. Mash 1/2 the potatoes with butter and milk until smooth. Roughly mash remaining potatoes then fold into mashed potatoes. Season. Set aside and keep warm.
2. Meanwhile, thread chicken and vegetables onto soaked wooden skewers. Brush with 2 tbsp oil and season. Lightly coat a grill pan with oil and place over medium heat. Cook skewers for 3-5 mins per side, until chicken is cooked through.
3. For the pesto, combine basil, cheese, remaining oil, pine nuts and garlic in a food processor or blender. Process until smooth. Add cream.
4. Serve skewers with mashed potatoes and pesto.

baby new potatoes, butter, milk, chicken breast, zucchini, baby eggplant, red bell pepper, yellow bell pepper, olive oil , fresh basil, parmesan cheese, pine nuts, garlic, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/23775 (may not work)