Pasta with chicken in pineapple juice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mostaccioli or Rigatoni OR other medium pasta shape, uncooked |
| 1 | pounds | Chicken breasts, cooked (boneless, skinless) |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | bunches | Scallions cut in 1-inch diagonals |
| 1½ | cup | Pineapple juice |
| 1 | tablespoon | Grated fresh ginger |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Chopped cilantro |
| 1 | Can mandarin oranges drained | |
Directions
Preheat oven to 350 degrees F. Brush chicken with oil and season with cayenne pepper. Bake until cooked through, about 30 minutes. During the last 2 to 3 minutes, place the scallions in the pan. Remove from oven, cool slightly and cut the chicken into bite-sized pieces.
Reserve the scallions. Prepare pasta according to package directions.
While pasta is cooking, combine pineapple juice, ginger and honey in a small saucepan. Bring to a boil over medium-high heat and cook until reduced by half, about 20 minutes. Add lemon juice. Remove from heat and whisk in the butter or margarine. Toss together the pasta, chicken, scallions, mandarin oranges and sauce. Garnish with cilantro and serve.
Each serving provides: 382 Calories; 39 g Protein; 36⅕ g Carbohydrates; 8½ g Fat; 96⅖ mg Cholesterol; 114 mg Sodium.
Calories from Fat: 16%
Copyright National Pasta Association () (Reprinted with permission)