PINEAPPLE CHICKEN WITH SPAGHETTI

Pineapple Chicken with Spaghetti image

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.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 346 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 464mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges