Chicken Kabobs With Fettuccini
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
directions
- 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.
- thread the chicken,zucchini,onions,mushroomX‘ and tomatoes onto metal skewers, alternating chicken and vegetable pieces.
- Place in a baking dish, pour the balsamic vinegar mixture over the kabobs, cover and marinate for 20 minutes (turn occaisionally).
- 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).
- Toss fettuccini noodles with 1 TBS olive oil, artichoke hearts, and low fat sour cream and season with salt and pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lilkittykt
Orleans, Massachusetts
I live in Massachusetts, I am the mother of two kids, ages 16 and 14.