Chicken And Fruit Kabobs With Mustard-Leek Sauce

1 pound 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
green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons Distilled white vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water cold
2 tablespoons NutraSweet

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces. Thread chicken and fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkle 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 1/2 cups.