Ingredients
- 3 garlic (cloves minced)
- 1 pound chicken (skinless boneless)
- 8 ounces pineapple chunks in juice
- 1 cup thinly pepper (sliced red)
- 1 cup zucchini (diced)
- 3 tablespoons balsamic
- 2 tablespoons sugar
- 3 tablespoons flour
- 4 teaspoons oil
- 1 teaspoon black pepper
Drain pineapples and save the juice in a separate bowl. Heat oil in large cooking pan. Saute garlic in oil (1-2 minutes). Add chicken strips to the oil and brown chicken on all sides, turning frequently (4-6 minutes). Add diced zucchini and sliced red pepper to the pan and continue cooking until the vegetables become tender (3 minutes). Combine pineapple juice, vinegar, flour, sugar and pepper in a jar and shake until blended. Pour over chicken vegetable combo in the pan and continue cooking. Cook over low heat, stirring frequently until sauce thickens (5-7 minutes). Stir in pineapples. Heat for only one more minute and serve.
Serving Size: 1 1/2 cups Calorie content: 350 Calories Nutrient Composition: 4 protein, 1 vegetable, 1 fruit and 1 fat (Courtesy of Weigh Less, Live Longer by Dr. Lou Aronne)
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
