Chicken with mushrooms and pineapple

Recipe Type:

Main course

Number of Servings:

Preparation time:

120mins

Energy:

340 kcal

Protein:

12 g

Calcium:

186 mg

Vitamin D:

0.01 IU

% Ca recommended daily intake:

18.60%

60 g sliced unsalted almonds
1 large onion, diced
120 g sliced mushrooms
700 mL milk
1 tsp salt
½ tsp pepper
1/8 tsp powdered ginger
450 g unsweetened pineapple chunks, drained
2 tsp cornstarch
80 g cooked skinless chicken, cubed
600 g cooked rice
Parsley as garnish

Brown almonds in a non-stick frying pan. Remove almonds and cook onions until tender (Add a little water to the pan if necessary). To onion add 600 mL of the milk, mushrooms, salt, pepper ginger and pineapple. Stir over medium heat until hot. Add corn-starch to reserved milk and blend. Add chicken, almonds and corn-starch mixture to sauce and bring to a boil, stirring constantly. Boil I minute. Serve over the cooked rice.

Main Ingredients:

Recommendations:

Key Nutrients:

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