(Modified by teresakendrick from original recipe)

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5 boneless skinless chicken thighs (cut into 2 inch pieces)

1 Tbsp garlic powder

1 Tbsp Italian seasoning

1 Tbsp olive oil

button mushrooms, preferably sauteed.

cherry tomatoes

6 skewers (metal or bamboo)

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Herb Butter:

½ cup unsalted butter (softened to room temperature)

4 cloves garlic (minced or grated)

1 Tbsp garlic

1 Tsp Italian seasoning

½ tsp kosher salt

¼ cup chopped fresh cilantro

1 green onion thinly sliced

¼ cup grated Parmesan cheese

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1. Mix together Herb Butter ingredients and set aside.

2. Saute mushrooms. ( I do this so that the mushrooms will be fully cooked at end of oven time)

3. Add chicken pieces and mushrooms to a large mixing bowl. Drizzle with olive oil and toss to combine.

4. Add seasoning blend, then toss to evenly coat. Allow to marinate for one hour, if time permits.

5. Thread chicken pieces onto skewers, alternating with tomatoes and mushrooms. (I like to do about 4-5 chicken pieces per skewer) and add the skewers to a plate.

6. Preheat oven to 400°F. Arrange skewers on a foil lined shallow pan fitted with an oiled wire rack.

7. Bake on middle rack of oven for 18 minutes, turning halfway through (9 minutes on each side). Check for internal temperature of 165°F. Depending on size, skewers may need another 5-7 minutes. I like to turn broiler on for the last minute or two-leaving the pan on middle oven rack--in order to get a little char, but watch closely.

8. When out of oven and still hot, brush liberally with the herb butter. If butter mixture has hardened, microwave for a few seconds to soften.

9. Serve over a bed of pasta.

(teresakendrick) For Pasta, cook linguine pasta in salted water until al dente. Drain, leaving a scant amount of pasta water. Add 2-3 tablespoons butter, a bag of baby spinach and 6-8 cherry tomatoes, halved. Toss and cook until spinach is wilted. Add ½ cup freshly grated Parmesan cheese and 3 tablespoons heavy cream.