Chicken with Mushrooms and Pineapple

Number of Servings: 6

Preparation time: 2 hours

Energy: 340 kcal

Protein: 12 g

Calcium: 186 mg

Vitamin D: 0.01 IU

% Ca of recommended daily intake: 18.60%

Ingredients

  • 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

Directions

  • 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.

 

Source: https://www.iofbonehealth.org/recipes