Chicken and pineapples (hl)

4 Servings

Ingredients

Quantity Ingredient
1 pounds Skinless, boneless chicken breasts
3 Cloves garlic, minced
4 teaspoons Oil
1 cup Thinly sliced red pepper
1 cup Diced zucchini
8 ounces Pineapple chunks, in juice
3 tablespoons Balsamic(or red wine) vinegar
1 teaspoon Black pepper
2 tablespoons Sugar
3 tablespoons Flour

Directions

Drain pineapples and save the juice in a separate bowl. Heat oil in large cooking pan. Saute garlic in oil (1-2 minutes). Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes). Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes). Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended. Pour over chicken vegetable combo in the pan and continue cooking. Cook over low heat, stirring frequently until sauce thickens (5-7 minutes). Stir in pineapples.

Heat for only one more minute and serve.

Yield: 4 servings

Serving Size: 1½ cups

Calorie content: 350 Calories

Nutrient Composition: 4 protein, 1 vegetable, 1 fruit and 1 fat (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE237 Posted to MC-Recipe Digest V1 #642 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997

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