Ingredients
1 tsp. each, margarine and vegetable oil
1/2 lb chicken breasts, cubed
1/2 c. each, sliced green or red bell peppers
sliced onion, and sliced mushrooms
1 garlic clove, diced
1/2 c. canned crushed pineapple
drained (no sugar added)
1 1/2 tsp. ketchup
1 tsp. each, firmly packed light or dark brown sugar
and cider vinegar
1/2 tsp. instant chicken broth
1 lge plum tomato, blanched, peeled, seeded and sliced
1/4 c. scallions, sliced diagonally
Heat margarine and oil in a large skillet, sauté chicken until lightly browned. Add peppers, onion, mushrooms and garlic. Cook until vegetables are crisp-tender, about 5 minutes.
Combine pineapple, ketchup, sugar, vinegar, and broth in a blender and puree. Pour mixture over chicken and vegetables in skillet and stir.
Bring chicken mixture to a boil, reduce heat add tomato and scallions. Stir to combine and cook for about 5 minutes.
Per serving: Cal 249, Fat 6g, fiber (not listed)
