Chicken Kabobs with Fettuccini

Yesterday's dinner

INGREDIENTS

1/2 tsp chicken bouillon granules

2 tbsp water

1 tbsp balsamic vinegar

1 tsp olive oil

1 tsp dried basil

1/2 tsp dried oregano

1(4-oz) chicken breast, boneless, skinned,cut into 1" pieces

1/2 medium onion, cut into 2 wedges

1/2 medium zucchini cut crosswise into1/2" slices

3 medium mushrooms, stems removed

2 large cherry tomatoes

1/8 (13 3/4-oz) can water-packedartichoke hearts, drained, chopped

1 tbsp low-fat sour cream

Pinch of salt (i am not allowed salt so i didn't add this)

Pinch of pepper

INSTRUCTIONS
In a bowl dissolve the bouillon granules in 2 tbsp water. Add the balsamic vinegar, 1 tsp olive oil, basil, and oregano. Set aside. Thread the chicken, zucchini, onions, mushrooms, and tomatoes onto metal skewer, alternating chicken and vegetable pieces. Place in a baking dish. Pour the balsamic vinegar mixture over kabob. Cover and marinate for 20 minutes (turn occasionally). Transfer kabob from baking dish to a broiler pan and broil 6 inches from the heat source for 10 to 15 minutes, until chicken is done (turn once under broiler). Toss fettuccini noodles with artichoke hearts and low-fat sour cream and season with salt and pepper. Serves 1.
484 cal

2 oz fettuccini noodles, cooked according to package directions without salt or fat

***this was very tasty and i confess i didn't put my veges on the skewer as simply i don't' like those veges and i prefer cold tomatoes so not sure if it was close enough to the recipe but it was good none the less ***

**I used pre-cooked chicken and cut the baking time in half**

*Tim said it was okay but he doesn't like white meat*