Sweet & Sour Pineapple Chicken
- 2 cups green pepper
- 2 cups celery, sliced diagonally
- 2 tablespoons oil
- 1 tin (14 ounces) unsweetened pineapple tidbits
(drained)
- 2 cups drained pineapple juice with water added to
make up
- 5 tablespoons cornstarch
- 2/3 cup brown sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 4 cups left over chicken, cut in cubes
- cooked rice (as required)
Saute vegetables in oil until tender crisp. Remove
from pan. Combine pineapple juice with water,
cornstarch, brown sugar, vinegar and soy sauce in
saucepan. Cook, stirring constantly until sauce
thickens. Add drained pineapple, vegetables and chicken.
Heat and serve with rice.
This easy chicken recipe serves 8-10.
Chicken Tetrazzini
- 2 tablespoons margarine
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 4 chicken breasts or legs
- 1 can (10 ounce) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon parsley (chopped)
- 1/2 pound spaghetti
- 1/4 cup parmesan cheese (grated)
In a skillet saute onion and garlic in margarine
until tender. Add chicken and brown on both sides. Stir
in mushroom soup, milk and parsley. Simmer covered for
30 minutes. Meanwhile cook pasta according to
directions, cooking only minimum time indicated, drain
and put into a baking pan. Arrange chicken pieces on
top, cover with sauce and sprinkle with parmesan. Bake
at 400 degrees F. for approximately 20 minutes.
This easy chicken recipe serves 4.
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