Categories: Chicken

Ingredients

• 1 lb chicken breasts
• 1/2 cup bottled Italian dressing
• 1 medium red sweet pepper, cut into 1-inch pieces
• 10 oz package frozen artichoke hearts, cooked
• 8 medium mushrooms
• 16 oz pasta sauce
• 8 oz linguine
• Parmesan

Directions

1. Cut chicken into 1-inch pieces. Place pieces in a large plastic bag. Pour Italian dressing over chicken; seal bag. Marinate in the fridge for 2-8 hrs, turning bag occasionally. Drain chicken, reserving marinade.

2. On four medium skewers, alternately thread chicken, sweet pepper, and half of the artichoke hearts, leaving 1/4-inch space between pieces. Place two mushrooms on end of each skewer. Brush kabobs with reserved marinade.

3. Grill kabobs over medium for 12-14 minutes. Brush with 1/4 cup of the pasta sauce during the last 5 minutes of grilling.

4. Meanwhile, cook pasta. Heat remaining artichoke hearts in remaining pasta sauce. Spoon over linguine; top with kabobs and sprinkle with Parmesan.

Email to a friend | Print this recipe | Back