Pineapple Chicken FajitasSubmitted by: WALLOWA
IntroductionLovely texture. Lightly sweet and low on the cholesterol, salt, and sugar additives. Oh, and easy. Stores well. Pretty! No photo available. We ate it all over the last few days. Lovely texture. Lightly sweet and low on the cholesterol, salt, and sugar additives. Oh, and easy. Stores well. Pretty! No photo available. We ate it all over the last few days.
Green bell pepper (1)
Yellow bell pepper (1)
Pineapple tidbits in juice (small can)
Pastini or orzo. (1 oz)
Golden raisins (50 - "small box")
Almonds, sliced (A scatter - .5 oz)
Salsa (3 thb)
Ginger powder (a skiff - about 1/4 tsp)
Olive oil (1-2 thb)
Water (less than 1/2 cup)
Slice and chop bell peppers. Add pineapple tidbits, reserving juice. Chop them together.
To a pan with 1-2 thb olive oil coating the bottom, add vegetables and the pineapple juice. Saute on medium heat.
Add raisins, sliced almonds, and orzo (I actually like pastini -- little "star" or "flower" shaped pastas"
Skin chicken thigh. Cut into small pieces. Add to vegetables with 1/2 cup water.
Stir in 3 thb of salsa (I like medium).
Skiff some ginger powder over the whole.
Cover and simmer, stirring occasionally, for at least 20 minutes til pastini or orzo is soft. Everything else will be done then too.
It's so good. And it stores well. At 150 calories per one cup serving, you can have more. You may be happy with one, but here's a case where seconds are viable and not destructive. And oooh the veggies and fruit this adds to your count!
Love to all, Kath
Number of Servings: 6
Recipe submitted by SparkPeople user WALLOWA.