Pineapple Chicken with Spaghetti |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Canton, Ohio, Cheryl Harris shared the recipe for this stir-fry that's full of crisp-tender veggies. Chunks of pineapple add a colorful burst of fruity goodness to every forkful. Ingredients:
8 ounces uncooked spaghetti, broken in half |
1 can (20 ounces) unsweetened pineapple chunks |
1 large green pepper, julienned |
2 medium carrots, thinly sliced |
3 green onions, chopped |
1 tablespoon minced fresh gingerroot |
1 tablespoon canola oil |
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1 garlic clove, minced |
4 teaspoons cornstarch |
1/4 cup reduced-sodium soy sauce |
Directions:
1. Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings. |
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