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
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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.
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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.
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Grill kabobs over medium for 12-14 minutes. Brush with 1/4 cup of the pasta sauce during the last 5 minutes of grilling.
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Meanwhile, cook pasta. Heat remaining artichoke hearts in remaining pasta sauce. Spoon over linguine; top with kabobs and sprinkle with Parmesan.