Yield: 4 Servings
|1 pounds||Skinless, boneless chicken breasts|
|3 \N||Cloves garlic, minced|
|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|
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