*Oriental Chicken & Pasta

1-1½ lbs boneless skinless Chicken Breasts

16 oz box of Penne Pasta

1 med Sweet Onion, cut into short thin slivers

3 Green Onions, diced in small pieces

¾ cup Baby Carrots, sliced

½ cup Celery, diced

1 cup sliced Mushrooms

2 cans of Water Chestnuts, drained and sliced

8 cloves Garlic, minced

4 slices of Pineapple, each cut into 6 large bites

½ cup Pineapple Juice

½ tsp ground Ginger

Lawry’s 30 minute marinade (Teriyaki with pineapple flavor)

¼ cup Canola Oil

Salt and Pepper, to taste

Step 1:  Cut the chicken up into bite-size pieces.  Cook it in a large skillet with a little marinade until done.  Take the chicken out and place it aside.

Step 2:  Cook the vegetables (not the pineapple! it’s a fruit) in the oil until tender. Be careful not to burn the onions! Add a little marinade to the vegetables while they are cooking for flavor.

Step 3:  In a separate pan, cook the pasta according to the package directions and drain well.

Step 4:  Mix all of the cooked vegetables, chicken, garlic, ground ginger, pineapple juice and slices, pasta, salt, and pepper in the large skillet.  Add a little more marinade as needed to make everything good and moist.  Stir gently as to not make the pineapple pieces come apart.  Simmer for about 5 minutes and serve.

The pics are 1. The veggies cooking, 2. The chicken cooked in teriyaki sauce and the pineapple, and 3. The penne pasta boiling. Sorry I forgot to get one of the finished product. We were so hungry smelling it cook that we dove right in!