Friday, June 20, 2008

Pineapple Chicken with Spaghetti 7 pts

Pineapple Chicken with Spaghetti
Light & Tasty

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.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep: 10 min. Cook: 25 min.

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
3/4 teaspoon ground ginger or 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:
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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