Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 8 oz. uncooked spaghetti, broken in half
- 1 can (20 oz.) unsweetened pineapple chunks
- 1 large green pepper, julienned
- 2 medium carrots, thinly sliced
- 3 green onion, chopped
- 3/4 teaspoon ground ginger
- 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
From: Jannette Jeffords, of Hartford, WI
Makes: 6 servings
Cook the spaghetti according to the package directions; drain.
Drain the pineapple, reserving the juice; set aside.
In a large nonstick skillet OR wok, stir fry the green pepper, carrots, onion and ginger in oil for 3 minutes. Add the chicken and garlic; stir fry for 5 minutes OR until the chicken is no longer pink. Add the spaghetti and pineapple; stir fry for 1 minute.
In a small bowl, combine the cornstarch, soysauce and reserved pineapple juice until smooth; pour this over the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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