Chicken Stew with Pepper and Pineapple

1 pound boneless skinless chicken breast halves -- in 1

1/2" cubes 4 meds carrots -- in 1" chunks

1/2 cup chicken broth

1 tablespoon ginger root -- finely chopped*

1 tablespoon packed brown sugar

2 tablespoons soy sauce

1/2 teaspoon ground allspice

1/2 teaspoon red pepper sauce

1 tablespoon cornstarch

8 ounce can pineapple chunks in juice -- drained/juice reserv

1 medium red bell pepper -- in 1 " chunks (1 c.)

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and pepper sauce in 3 1/2-4 quart Crock Pot lsow cooker. Cover and cook on Low heat setting 7-8 hours or until vegetables are tender and chicken is no longer pink in center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on High heat setting about 15m inutes longer or until slightly thickened and bubbly. * 1 tsp. ground ginger may be substituted for fresh gingerroot. Serves 4. Per serving: 232 calories, 35 CFF, 4 g fat, 60 mg cholesterol, 750 mg. sodium, 25 g carbohydrate, 27 g protein Diet Exchanges: 1 starch, 3 1/2 very lean meat, 1/2 fruit Betty Crocker Casseroles and One-Dish Meals #142, p. 72 MC formatting by [email protected] ICQ#2099532