|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.
|Prep Time: 5 minutes|
Cook Time: 15 minutes
|-||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|