Pasta With Chicken In Pineapple Juice

Recipe Ingredients

8 oz	227g	Mostaccioli or rigatoni - or other medium past
		Uncooked
1 lb	454g / 16oz	Chicken breasts - cooked
		Skinless)
1/8 teaspoon	0.6ml	Cayenne pepper
2		Scallions - cut in 1-inch diagon
1 1/2 cups	355ml	Pineapple juice
1 tablespoon	15ml	Grated fresh ginger
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Chopped cilantro
1		Mandarin oranges - drained

Recipe Instructions

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 and serve.

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% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Source:
Joni Bodart

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