Spicy Pineapple Chicken Stew **** 4/97

Categories:
poultry

1 lb boneless chicken breasts
2 teaspoon olive oil
1 garlic clove; minced
1/2 cup onion; chopped
1/2 cup green pepper; chopped
1/4 teaspoon crushed red pepper flakes
1/2 can cream of chicken soup
2 1/2 oz water
1/2 can 8 oz crushed pineaple
1 tablespoon honey dijon salad dressing
1 sweet red pepper; chopped

Cut chicken into bite size pieces. Heat oil in a dutch oven; add chicken and stir fry over high heat for 4 or 5 minutes. Stir in onion, green pepper and garlic. Cook for about 3 minutes or until onion is tender. Stir in red pepper flakes, soup, water, pineapple with juice and dressing. Cook, covered over medium heat for ten minutes until heated through. Serve over rice and garnish with the sweet red pepper.

Yield: 4 servings