Grilled Rainbow Chicken Kabobs

• 1 lb boneless skinless chicken breast, cut into 1-1/2 inch pieces
• 1 medium red pepper, cut into chunks
• 1 medium green pepper, cut into chunks
• 1 medium yellow pepper, cut into chunks
• 12 cup kraft light done right house reduced-fat Italian salad dressing, divided

1. ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.
2. BRUSH with 1/4 cup of the dressing; cover.
3. Refrigerate at least 1 hour or overnight to marinate.
4. PREHEAT grill to medium heat.
5. Place kabobs on grill.
6. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

chicken breast, red pepper, green pepper, yellow pepper, italian salad dressing

Taken from www.food.com/recipe/grilled-rainbow-chicken-kabobs-172726 (may not work)