Ingredients - 4 ounces spaghetti - 1 tablespoon oil - 1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces - 1 cup broccoli florets - 1/2 cup carrots, sliced - 1/2 cup summer squash, diced (optional) - 1/4 cup peas - 3 ounces pineapple tidbits, with juice (optional) - 2 tablespoons honey - 2 tablespoons vinegar - 2 tablespoons orange juice - 1 tablespoon soy sauce - 1 1/2 teaspoons cornstarch Quick to throw together for a hectic weeknight. I used frozen broccoli and peas. My 9-year old helped make it and thought it was delicious. Directions
1
Cook spaghetti according to package; Drain.
Heat oil in large skillet over medium high heat.
Add chicken and stir-fry for 6-7 minutes, until chicken is no longer pink.
Stir in vegetables,
cover, and cook for 5 minutes until vegetables are crisp tender.
Meanwhile, add honey, vinegar,
orange juice, soy sauce and cornstarch into a small bowl. Stir until combined.
Add pineapple,
sauce mixture and pasta to vegetables and chicken.
