1 1/2 lbs boneless skinless chicken breast, cut into chunks
12 each baby portobello mushrooms
6 Tbsps reduced-fat Italian salad dressing, divided
12 oz Wacky Mac®® Veggie Spirals
2 tsps olive oil
2 each garlic cloves, minced
1 tsp lemon zest
1 cup frozen green peas, thawed
1 cup low sodium chicken broth
1/2 cup scallions, chopped
1/4 tsp ground black pepper
1 cup cherry tomatoes, halved

Cooking Directions:

To make Chicken Kabobs:

1. Place chicken chunks in large glass bowl.

2. Halve mushrooms lengthwise and combine with chicken.

3. Add 5 tablespoons salad dressing. Stir gently but well. Cover and refrigerate 1 to 2 hours, stirring once or twice.

4. Thread 8 skewers, alternating 3 chicken chunks and 2 mushroom halves (If using wooden skewers soak in cold water for 30 minutes before using).

5.  Place kabobs on heated grill. Grill for 5 minutes or until bottom side of chicken is golden brown.

6. 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.

Note* 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:

1. Prepare Wacky Mac according to directions. 

2. 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. 

3. Drain Wacky Mac and return to pot it was cooked in. Stir in garlic and any remaining oil.

4. Add lemon rind, lemon juice and peas.

5. Add broth, simmer for 5 minutes to heat through.

6. Stir in scallions, salt and pepper. Add tomatoes and toss gently to mix in.

*Note Use red and yellow tomatoes for added color.