Chicken and Fruit Kabobs with Mustard-Leek Sauce

Ingredients

 * 1 lbs chicken breast
 * -boneless and skinless
 * 2 bananas, small
 * 3 peaches, medium, pitted
 * 3 plums, medium, pitted
 * vegetable cooking spray
 * curry powder
 * mustard-leek sauce
 * 1 cup leeks, chopped
 * -or green onions and tops
 * 2 tsp olive or vegetable oil
 * 1 cup chicken broth
 * 3 tbsp dijon-styly mustard
 * 2 tsp distilled white vinegar
 * 1/4 tsp curry powder
 * 1/4 tsp pepper
 * 1 tbsp cornstarch
 * 2 tbsp water, cold
 * 2 tbsp nutrasweet

Directions
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder. Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon mustard-leek sauce over. Mustard-leek sauce: saute leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in nutrasweet. Makes about 1 ½ cups. Nutritional info: makes 4 entree or 8 appetizer servings. Serving size: 2 kabobs with 3 tb of sauce. Calories: 180 saturated fat: