Pineapple Chicken With Spaghetti

• 8 ounces uncooked spaghetti, broken in half
• 1 can (20 ounces) unsweetened pineapple chunks
• 1 large green pepper, julienned
• 2 medium carrots, thinly sliced
• 3 green onions, chopped
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch strips
• 1 garlic clove, minced
• 4 teaspoons cornstarch
• 1/4 cup reduced-sodium soy sauce

1. Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a
2. 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.

pineapple, green pepper, carrots, green onions, fresh gingerroot, canola oil, chicken breasts, garlic, cornstarch, soy sauce

Taken from www.tasteofhome.com/recipes/pineapple-chicken-with-spaghetti/ (may not work)