Chicken Hawaiian
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Lg. |
green bell peppers
cut in strips |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cans |
soup, cream of chicken
|
|
| 1 cn Pineapple tidbi |
juice
|
* | |
| 2 | cups |
chicken
cooked, cubed |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | cups |
rice
hot, cooked |
|
| ⅓ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Lg. |
green bell peppers
cut in strips |
*
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cans |
soup, cream of chicken
|
|
|
juice
|
* | ||
| 473 | ml |
chicken
cooked, cubed |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 473 | ml |
rice
hot, cooked |
|
| 79 | ml |
almonds
slivered |
*
|
Directions
In large frying pan, cook green pepper with garlic in oil until tender.
Blend in soup and pineapple juice from can.
Add chicken, pineapple bits, and soy sauce.
Simmer for abt. 10 min., stirring occasionally.
Serve over rice and top with toasted slivered almonds.
To toast almonds, put them in a 350℉ (180℃).
oven for abt. 10 min. with a tablespoon of butter, strring and watching to see that they do not get too brown.
