Cacciatore-Style Chicken Kabobs with Linguine Ingredients 1 pound skinless, boneless chicken breast halves 1/2 cup bottled Italian salad dressing 1 medium red sweet pepper, cut into 1-inch pieces 1 10-ounce package frozen artichoke hearts, cooked according to package directions 8 medium mushrooms 1 16-ounce jar pasta sauce 8 ounces dried linguine Shredded fresh Parmesan cheese (optional) Directions 1. Cut chicken into 1-inch pieces. Place pieces in a resealable plastic bag set in a shallow dish. Pour Italian dressing over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours, turning bag occasionally. Drain chicken, reserving marinade. 2. On four medium skewers, alternately thread chicken, sweet pepper, and half of the artichoke hearts, leaving a 1/4-inch space between pieces. Place 2 mushrooms on the end of each skewer. Brush kabobs with reserved marinade. 3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. Brush with 1/4 cup of the pasta sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) 4. Meanwhile, cook pasta according to package directions. Heat remaining pasta sauce and remaining artichoke hearts until heated through. Spoon over individual servings of linguine. Top with kabobs. If desired, sprinkle with Parmesan cheese. Makes 4 kabobs. ---------- No virus found in this outgoing message. Checked by AVG. Version: 8.0.100 / Virus Database: 270.4.5/1536 - Release Date: 7/5/2008 10:15 AM [Non-text portions of this message have been removed]
