1 can (20 oz) unsweetened pineapple chunks1 lb boneless skinless chicken breasts, cut into 1" cubes
2 garlic cloves, minced
3/4 tsp ground ginger OR 1 Tbsp minced fresh gingerroot
2 med carrots, julienned
1 med green pepper, julienned
4 oz spaghetti, cooked and drained
1/2 c sliced onion
1 Tbsp cornstarch
1/3 c soy sauce
1 Tbsp oil
Drain pineapple, reserving 1/3 c juice; set pineapple aside. In a lg skillet over med heat, cook the chicken, garlic, and ginger for 6 min. Add the carrots, green pepper, and pineapple. Cover and cook for 2-3 min or til vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions.
In a sm bowl, combine the cornstarch, soy sauce, reserved pineapple juice, and oil til smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 min or til thickened. Makes 4 servings.
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