1 pound skinless — boneless chicken
— breasts 3 cloves garlic — minced
4 teaspoons oil
1 cup thinly sliced red pepper
1 cup diced zucchini
8 ounces pineapple chunks — in juice
3 tablespoons balsamic(or red wine) vinegar
1 teaspoon black pepper
2 tablespoons sugar
3 tablespoons flour
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