Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Skinless, boneless chicken breasts |
| 3 \N | 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 |
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