Chicken Kabobs With Fettuccini

• 8 ounces dry fettuccine, cooked according to package directions
• 2 teaspoons chicken bouillon granules
• 12 cup water
• 5 tablespoons balsamic vinegar
• 2 tablespoons olive oil, divided
• 1 tablespoon dried basil
• 1 12 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 78 ounces cans water-packed artichoke hearts, drained,chopped
• 14 cup low-fat sour cream
• 12 teaspoon salt
• 14 teaspoon pepper

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.

dry fettuccine, chicken bouillon granules, water, balsamic vinegar, olive oil, basil, oregano, chicken breast, onions, zucchini, mushrooms, cherry tomatoes, water, lowfat sour cream, salt, pepper

Taken from www.food.com/recipe/chicken-kabobs-with-fettuccini-98451 (may not work)