| 8 oz |
| wide egg noodles |
| | 3/4 lb |
| fresh boneless, skinless chicken breasts, thickly sliced |
| | 1 |
| yellow onion, peeled and chopped |
| | 1/2 cup |
| sliced green onion |
| | 1/2 |
| green bell pepper, seeded and sliced |
| | 2 |
| clove garlic, crushed |
| | 1/2 |
| banana, peeled and sliced |
| | 1/2 cup |
| low-sodium chicken broth |
| | 1 |
| (8-oz.) can pineapple chunks, undrained |
| | 1 tsp |
| lime juice |
| | 1/4 tsp |
| salt |
| | 1/8 tsp |
| ground black pepper |
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| Cook pasta according to package directions; drain and keep warm. | | Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes. | | Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender, stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat to low. | | Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately. | |
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| Servings: 4 |
| Preparation time: 15 minutes |
Cooking time: 15 minutes
(www.recipe-cafe.com)
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