Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Fresh Anjou pears |
| 1 pounds | Boned chicken; sliced into 2 x 1/2 |
| X 1/2 inch strips | |
| 3 tablespoons | Butter or margarine |
| 1 can | Pineapple chunks; (8 oz.) |
| 1 | Green pepper; seeded and sliced |
| ½ cup | Cashew nuts |
| 2 tablespoons | Packed brown sugar |
| 1 tablespoon | Cornstarch |
| ⅓ cup | Water |
| 2 tablespoons | Soy sauce |
Core and slice pears. Sauté chicken in butter 3 to 5 minutes or until juices run clear. Drain pineapple; reserve ⅓ cup liquid. Add pears, pineapple, green pepper and cashews to chicken; heat thoroughly. Combine brown sugar, cornstarch, reserved pineapple liquid, water and soy sauce in saucepan. Cook and stir over low heat until mixture thickens; cook 1 minute longer. Pour sauce over pear-chicken mixture and toss gently.
Always be sure to use ripe pears.
Per serving: 122 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g Protein; 11g Carbohydrate; 23mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1½ Fat; ½ Other Carbohydrates Recipe by:
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