Recipe page

From the soon to be released Breakfast--a self help book. . .

Curried Pineapple Chicken

2 chicken breasts, cubed
1 Tbs. Olive oil
2 tsp. curry powder (divided)
1/2—1 tsp. cayenne pepper
1 cup cream
1/2 cup butter
3-4 oz. parmesan cheese
1/2 cubed red pepper
1 medium onion, cubed
1 small can pineapple chunks, drained
Cooked penne pasta

Directions:

Heat olive oil, 1 tsp. curry and the cayenne pepper until hot. Add chicken and stir fry until done. Remove. Add vegetables to pan and stir fry until crisp tender. Return chicken to pot. Remove from heat, but keep warm. In microwave, combine cream, butter, and remaining curry. Microwave until butter is melted and mixture is very hot. Return chicken mixture to stove. Add pineapple chucks. Pour hot curried cream over chicken mixture and heat thoroughly. Pour not chicken over hot cooked penne pasta and toss with parmesan cheese.