Chicken and Pineapples(Hl)

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 <[email protected]> on May 24, 1997