Ingredients
8 ounces uncooked spaghetti, broken in half1 can (20 ounces) unsweetened pineapple chunks1 large green pepper, julienned2 medium carrots, thinly sliced3 green onions, chopped1 tablespoon minced fresh gingerroot1 tablespoon canola oil1 pound boneless skinless chicken breasts, cut into 1-inch strips1 garlic clove, minced4 teaspoons cornstarch1/4 cup reduced-sodium soy sauce
Preparation
Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
