SPICY GARLIC CHICKEN KABOBS WITH PISTACHIO VEGETABLES

2 whole (1 lb.) chicken breasts, boned and skinned
1/2 lb. zucchini, halved lengthwise then thickly sliced
1/2 lb. yellow squash, cubed
1 large tomato, seeds drained, diced (8 oz.)
1/2 cup natural California pistachios, coarsely chopped
2 teaspoons vegetable oil
Spicy Garlic Baste (recipe follows)
Cooling Yogurt Mint Sauce (recipe follows)

Cube chicken and thread on skewers (note: if using bamboo skewers, soak in water for 15 minutes prior to threading). Brush with Spicy Garlic Baste until well coated.

Barbecue over medium-hot coals or broil 3 inches from heat for about 8 minutes, or until done. (Do not overcook). Turn and brush with marinade about halfway through.

Meanwhile, heat oil in skillet over high heat. Add zucchini and squash, stir-frying until tender-crisp, about 2 minutes.

Reduce heat, add tomato, pistachios and remaining Garlic Baste. Stir-cook until hot and tender, about 2 more minutes.

Turn onto platter and lay skewers on top. Serve with Cooling Yogurt Mint Sauce.

SPICY GARLIC BASTE
Combine:
6 teaspoons minced garlic
1/2 to 1 1/2 teaspoons bottled red pepper flakes
1/4 cup bottled fat-free vinaigrette or Italian dressing.


COOLING YOGURT MINT SAUCE (makes 1 cup)
Combine:
1 cup nonfat plain yogurt
1/2 teaspoon grated lime peel
1 tablespoon finely chopped fresh mint.

Makes 4 servings
Source: California Pistachio Commission