1 (20 oz.) can pineapple chunks (save juice)
1 chicken breast (split, skinned, and boned)
2 lg. cloves garlic, pressed
2 tsp. minced ginger root or 1 tsp. ground ginger
2 tbsp. vegetable oil
2 med. carrots, sliced fine
1 green pepper, slivered
4 oz. cooked thin spaghetti
3 sm. green onions, chunked

SAUCE:

1/3 c. reserved pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil

Blend well and put aside.

Drain pineapple and save 1/3 cup of juice for sauce. Cut chicken into chunks. In large skillet, stir-fry chicken with garlic and ginger in oil for 2 minutes. Add pineapple, carrots, and peppers. Cover; steam 2-3 minutes until tender- crisp. Stir in spaghetti.

Pour sauce ingredients into pan along with onions. Toss until ingredients are thoroughly mixed and heated. Yield 4 servings.