Chicken Kabobs with Peach Glaze

These kabobs were great! There was enough sauce for at least a double batch, so if you make more kabobs, do not double the sauce.

This recipe is adapted from Taste of Home's Healthy Cooking.

serves 4 ( 2 kabobs = 5 points +)

1 T. cornstarch

1/4 tsp. curry powder

1/8 tsp. ground cinnamon

1/8 tsp. chili powder

11 oz. peach nectar

1 lb. boneless, skinless chicken breasts, cut into 1" cubes

2 medium peaches, cut into chunks

1 small green pepper, cut into 1" pieces

1 small red pepper, cut into 1" pieces

In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.

On metal skewers or wooden skewers that have been soaked in water for 30 minutes, thread, chicken, peaches and peppers.

Spray a grill or grill pan with cooking spray ( I used a George Foreman grill). Grill kabobs, covered until chicken is done, basting occasionally. Save extra sauce for dipping if you like.