Tropical Chicken and Pasta

By carvalhohm

Ingredients

• 3/4 cup soy sauce
• 3 tablespoons dark sesame oil, divided
• 3/4 cup packed dark brown sugar
• 1 tablespoon grated fresh gingerroot
• 1 can (20 ounces) pineapple chunks in juice, drained with 1/3 cup juice reserved
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 4 medium bell peppers (2 red and 2 yellow), cut into 1-inch chunks
• 2 medium onions, cut into 1-inch chunks
• 2 tablespoons cornstarch
• 1 pound linguine, cooked according to package directions
• 1/4 cup toasted chopped macadamia nuts

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

In medium bowl, combine soy sauce, 2 tablespoons sesame oil, brown sugar, ginger root, and reserved pineapple juice; mix well. Add chicken, cover, and marinate in refrigerator for 20 minutes.

In large skillet, heat remaining 1 tablespoon sesame oil over high heat. Add bell peppers and onions, and cook for 7 minutes, stirring occasionally.

Add chicken and marinade, and cook for 4 to 5 minutes, or until no pink remains in chicken. Remove 1/4 cup sauce to small bowl; add cornstarch, mix well then return sauce to skillet. Stir in pineapple and cook for 3 to 5 minutes, or until heated through and sauce is thickened.

Toss with the cooked linguine, sprinkle with macadamia nuts, and serve.