Pineapple Chicken With Spaghetti

Name: Pineapple Chicken With Spaghetti
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

11 ingredients

2 steps

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
2

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.