Holiday Spaghetti Recipe

Holiday Spaghetti

Ingredients:

200 grams angel hair pasta, cooked and drained
150 grams deboned chicken breast marinated
2 tablespoon unsweetened pineapple juice

½ tablespoon cooking oil
2 tablespoon sliced onions
1 tablespoon raisins
1 teaspoon chopped celery
¼ cup red bell pepper strips
½ cup tomato sauce
1 cup fresh tomato puree
1 packet PAL SWEET™ Calorie Free Sweetener
¼ teaspoon ground pepper
¼ teaspoon MSG
¼ teaspoon iodized salt
½ cup grated cheese

Fresh Tomato Puree:
200 g ripe tomatoes
2 cups water

Cooking Procedure:

1. Tomato Puree: Score each tomato with an “X” mark on top. Place these in a sauce pan and add enough water to cover. Let boil. Scoop out of water and dump in a cold water bath. Peel off skin and remove seeds. In a blender, add these and 2 cups of water. Puree until smooth in consistency. Set aside.
2. Marinate chicken breast strips in unsweetened pineapple juice for an hour inside refrigerator.
3. In a wok, stir fry onions, celery, and red bell pepper. Add the drained chicken. Stir-fry until it changes color. Add raisins, soy sauce, tomato sauce and tomato puree. Simmer until reduced.
4. Add lettuce and season with salt, pepper and MSG. Mix well.
5. Add 2 tablespoon of grated cheese. Turn off heat as cheese has melted then add PAL SWEET™ Calorie Free Sweetener. Toss in drained cooked pasta and mix well.
6. Serve on top with remaining cheese.