- Grilled Chicken Kabobs:
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into chunks
- 12 baby bella mushrooms (brown mushrooms, about the size of quarters)
- 6 tablespoons reduced-fat Italian salad dressing, divided
- Lemon-Scented Wacky Mac:
- 1 (12 ounce) package Wacky Mac®
- 2 teaspoons olive oil
- 2 large garlic cloves, minced
- 2 teaspoons lemon zest (outer yellow part only)
- 4 teaspoons lemon juice
- 1 cup frozen green peas, thawed
- 1 cup reduced-sodium chicken broth
- 1/2 cup finely chopped scallions (green parts only)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup yellow and red cherry and/or grape tomatoes, halved
- To make chicken kabobs, place chicken chunks in large glass bowl. Halve mushrooms lengthwise and combine with chicken. Add 5 tablespoons salad dressing. Stir gently but well. Cover and refrigerate 1 to 2 hours, stirring once or twice.
- Thread 8 skewers, alternating 3 chicken chunks and 2 mushroom halves (If using wooden skewers soak in cold water for 30 minutes before using). Place kabobs on heated grill. Grill for 5 minutes or until bottom side of chicken is golden brown. Brush kabobs with remaining 1 tablespoon salad dressing. Turn over and grill for 3 to 5 minutes or until chicken is well browned and cooked through. Cooking time will vary. To test, cut into a chicken chunk to make sure it's not raw in the center.
- To make Lemon-Scented Wacky Mac, prepare Wacky Mac according to directions. Meanwhile, heat oil in small skillet. Add garlic and cook over medium heat for 3 to 5 minutes or until garlic is tender, but not browned.
- Drain Wacky Mac and return to pot it was cooked in. Stir in garlic and any remaining oil. Add lemon rind, lemon juice and peas. Add broth. Simmer for 5 minutes to heat through. Stir in scallions, salt and pepper. Add tomatoes and toss gently to mix in.