Pasta with chicken in pineapple juice
Pasta Chicken Pineapple Juice Low Fat Poultry
Last updated 10/4/2011 7:50:28 PM. Recipe ID 9835. Report a problem with this recipe.
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Title: Pasta with chicken in pineapple juice
Categories: Pasta, Low-fat, Poultry
Yield: 4 Servings
8 oz Mostaccioli or Rigatoni
-OR other medium pasta
1 lb Chicken breasts, cooked
1/8 ts Cayenne pepper
2 bn Scallions
- cut in 1-inch diagonals
1 1/2 c Pineapple juice
1 tb Grated fresh ginger
1 tb Honey
1 tb Lemon juice
1 tb Butter or margarine
1 tb Chopped cilantro
1 Can mandarin oranges
Preheat oven to 350 degrees F. Brush chicken with oil and season with
cayenne pepper. Bake until cooked through, about 30 minutes. During
the last 2 to 3 minutes, place the scallions in the pan. Remove from
oven, cool slightly and cut the chicken into bite-sized pieces.
Reserve the scallions. Prepare pasta according to package directions.
While pasta is cooking, combine pineapple juice, ginger and honey in a
small saucepan. Bring to a boil over medium-high heat and cook until
reduced by half, about 20 minutes. Add lemon juice. Remove from heat
and whisk in the butter or margarine. Toss together the pasta,
chicken, scallions, mandarin oranges and sauce. Garnish with cilantro
Each serving provides: 382 Calories; 39 g Protein; 36.2 g
Carbohydrates; 8.5 g Fat; 96.4 mg Cholesterol; 114 mg Sodium.
Calories from Fat: 16%
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