Hawaiian Chicken Pasta
Here comes the sun! This dish is quick, wonderfully healthy (no heavy sauces, no butter, no cheeses or creams), and it is 100 percent different than the pasta you’re used to! Feel free to spice it up if you like an extra kick.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1 box (16 oz.) angel hair pasta
- 1½ lbs. boneless, skinless chicken breast, cut into bite sized pieces
- 1 Tbsp. olive oil
- 1 Tbsp. sesame oil
- ½ Tbsp. garlic powder
- 2 tsp. ground ginger
- ½ tsp. poppy seeds
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 medium sweet onion, peeled and diced
- 1 medium green pepper, seeded and chopped
- 3 medium carrots, peeled and thinly sliced
- 1 can (20 oz.) pineapple chunks, drained (reserve the juice)
- 1½ Tbsp. cornstarch
- ¼ cup soy sauce
- In a large stockpot, prepare pasta according to package directions.
- While pasta cooks, in a large wok or skillet, heat olive oil over medium-high heat. Add chicken pieces. Add sesame oil, garlic powder, ginger, poppy seeds, and salt and pepper. Cook for 5 minutes until lightly browned.
- Add onion, green pepper, carrots, pineapple chunks, and ¼ cup pineapple juice. Stir-fry until vegetables are tender, about 8 minutes.
- In a small bowl, combine ½ cup pineapple juice, cornstarch, and soy sauce. Whisk until smooth.
- Add pasta to pan and top with the pineapple/soy sauce. Stir to coat.