6 - 8 chicken breasts
4 tbsp. salad oil
1 lg. green pepper, cut into strips
1 or 2 cloves garlic, minced
13 oz. can pineapple chunks
2 cans cream of chicken soup
2 tbsp. soy sauce
3 c. cooked rice or Chinese noodles
1/4 c. toasted slivered almonds

Brown chicken in oil; remove. Cook green pepper with garlic in oil in same pan until tender. Drain pineapple, reserving juice. Blend soup and pineapple juice into green pepper; add chicken pineapple and soy sauce. Cook slowly until chicken is tender. Serve over rice or noodles, topped with almonds. Makes 4 to 6 servings.