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Chicken aloha

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Ingredients/Components

large chicken breasts - 3 item
sliced celery
green pepper, cut into strips - 1 item
butter or margarine - 3 Tbsp
cubed cooked chicken - 3 c
can pineapple pie filling or 1 20 oz - 1 oz
water - 1/3 c
soy sauce - 1/4 c
granulated instant chicken bouillon - 2 tsp
chow mein noodles - 1 item
sliced almonds - 1 item
rice - 1 item
shredded coconut optional - 1 item

How to make chicken aloha:

In a frying pan, cook celery and pepper in butter or margarine just until tender-crisp. Add remaining ingredients except noodles. Serve over chow mein noodles and top with toasted almonds. You may add coconut if you wish.

To toast almonds, place in ovenproof pan with 2 teaspoons of butter. Put in oven set at 350°. WATCH VERY CAREFULLY and stir occasionally. Serve with side dish of rice.

Where the recipe calls for a can of pineapple pie filling and you can't find any, do the following: Take one 20 ounce can of pineapple chunks in heavy syrup, drain and save the juice. Add 1/2 cup of regular pineapple juice to the drained juice. Mix 2 teaspoons of cornstarch in the juice and when the rest of your ingredients are good and hot, slowly stir the pineapple juice in and continue to stir until thick. Add the pineapple chunks to the mixture.

Recipe categories: Pineapple, Chicken, Main dish.

Rating:

3.7

Average rating: 3.7, total votes: 7

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