Saturday, September 3, 2005

Tropical Pineapple Chicken

Pineapple, banana and a splash of lime juice flavor this light and fruity chicken dish, but onions, bell pepper and garlic counteract the sweetness for a delightful contrast of tones and textures. This is a wonderful summer dish to eat on the patio!

8 oz wide egg noodles
3/4 lb fresh boneless, skinless chicken breasts, thickly sliced
1 yellow onion, peeled and chopped
1/2 cup sliced green onion
1/2 green bell pepper, seeded and sliced
2 clove garlic, crushed
1/2 banana, peeled and sliced
1/2 cup low-sodium chicken broth
1 (8-oz.) can pineapple chunks, undrained
1 tsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper

  1. Cook pasta according to package directions; drain and keep warm.
  2. Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes.
  3. Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender, stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat to low.
  4. Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately.

    Servings: 4
    Preparation time: 15 minutes
    Cooking time: 15 minutes

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