Tropical Pineapple Chicken
By Catherine Reyes | Guide Recipe
This is a wonderful chicken dish to eat with family!
1/2 c low-sodium chicken broth
3/4 lb fresh boneless, skinless – chicken breasts, thickly – sliced
1 (8-oz.) can pineapple chunks, – undrained
8 oz wide egg noodles
1 yellow onion, peeled and – chopped
1/2 c sliced green onion
1/2 green bell pepper, seeded and – sliced
2 clove garlic, crushed
1/2 banana, peeled and sliced
1 t lime juice
1/4 t salt
1/8 t ground black pepper
First, cook pasta according to package directions; drain and keep warm.
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.
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.
Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately.
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.