Chicken Kabobs With Fettuccini
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 226.79 g dry fettuccine, cooked according to package directions
- 9.85 ml chicken bouillon granules
- 118.29 ml water
- 73.94 ml balsamic vinegar
- 29.58 ml olive oil, divided
- 14.79 ml dried basil
- 7.39 ml dried oregano
- 453.59 g 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
- 194.90 g can water-packed artichoke hearts, drained,chopped
- 59.14 ml low-fat sour cream
- 2.46 ml salt
- 1.23 ml 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.
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RECIPE SUBMITTED BY
lilkittykt
Orleans, Massachusetts
I live in Massachusetts, I am the mother of two kids, ages 16 and 14.