Chicken Kabobs With Fettuccini

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces dry fettuccine, cooked according to package directions
• 2 teaspoons chicken bouillon granules
• 1/2 cup water
• 5 tablespoons balsamic vinegar
• 2 tablespoons olive oil, divided
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1 lb boneless chicken breast, skinned cut into 1 inch pieces
• 2 medium onions, each cut into 8 wedges
• 3 medium zucchini, cut crosswise into 1/2 inch slices
• 12 medium mushrooms, stems removed
• 8 large cherry tomatoes
• 6 7/8 ounces cans water-packed artichoke hearts, drained,chopped
• 1/4 cup low-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a medium bowl, dissolve the bouillon granules in 1/2 cup water, add the balsamic vinegar, 1 tbs olive oil,basil,and oregano, set aside.
• 2 thread the chicken,zucchini,onions,mushroomx‘ and tomatoes onto metal skewers, alternating chicken and vegetable pieces.
• 3 place in a baking dish, pour the balsamic vinegar mixture over the kabobs, cover and marinate for 20 minutes (turn occaisionally).
• 4 transfer kabobs from baking dish to a broiler pan and broil 6 inches from the heat source or on barbeque grill for 10-15 minutes, until chicken is done (turn once under broiler).
• 5 toss fettuccini noodles with 1 tbs olive oil, artichoke hearts, and low fat sour cream and season with salt and pepper.