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Pasta with Chicken in Pineapple Juice




Source of Recipe


the web


List of Ingredients




Serves 4

8 oz. Mostaccioli, Rigatoni or other medium pasta shape, uncooked
1 pound boneless, skinless chicken breasts, cooked
1/8 tsp. cayenne pepper
2 bunches scallions, cut in 1-inch diagonals
1 1/2 cups pineapple juice
1 tbsp. grated fresh ginger
1 tbsp. honey
1 tbsp. lemon juice
1 tbsp. butter or margarine
1 tbsp. chopped cilantro
1 can mandarin oranges, drained



Recipe



Preheat oven to 350-o F. Brush chicken with oil and season with cayenne pepper. Bake until cooked through, about 30 minutes. During the last 2 to 3 minutes, place the scallions in the pan. Remove from oven, cool slightly and cut the chicken into bite-sized pieces. Reserve the scallions. Prepare pasta according to package directions.

While pasta is cooking, combine pineapple juice, ginger and honey in a small saucepan. Bring to a boil over medium-high heat and cook until reduced by half, about 20 minutes. Add lemon juice. Remove from heat and whisk in the butter or margarine. Toss together the pasta, chicken, scallions, mandarin oranges and sauce. Garnish with cilantro and serve.