Chicken Kabobs with Fettuccini

8 0z fettuccini noodles, cooked
2 tsp chicken bouillon grandules
1/2 water
5 tbsp olove oil, divided
1 tblsp dried basil
1 1/2 tsp dried oregano
1 lb chicken breasts, boneless, skinned, cut into 1" pieces
2 medium onion, each cut into 8 wedges
3 medium ucchini cut crosswise into 1/2" slices
12 medium mushrooms, stems removed
8 large cherry tomatoes
1/2 (13 3/4-oz) can water-packed artichoke hearts, drained, copped
1/4 cup low-fat sour cream
1/2 tsp salt
1/4 tsp pepper

In a medium bowl dissove the bouillon granules in 1/2 cup water. Add the balsamic vinegar, 1 tbsp olive oil, basil, and oregano. Set aside. Thread the chicken, zucchini, onions, mushrooms and tomatoes onto metal skewers, alternating chicken and vegetable pieces. Place in a baking dish. pour the balsamic vinegar mixture over kabobs. Cover and marinate for 20 minutes (turn occasionally). Transfer kabobs 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 undr broiler). Toss tettuccini noodles with 1 tbsp olive oil, artichoke hearts, and low - fat sour cream and season with salt and pepper. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PSMALLORY.