Caribbean Chicken With Nectarines, Sweet Potatoes And Bananas - cooking recipe

Ingredients

3/4 lb sweet potato, peeled, halved lengthwise & cut crosswise into 1/2-inch half-rounds
1 tablespoon olive oil
1/2 lb lean ground chicken
1 large nectarine, cut into thin wedges
1/4 cup orange marmalade
1/4 cup Dijon mustard
1/2 teaspoon jalapeno pepper, minced
2 medium bananas, firm but ripe, sliced
1/4 cup scallion, thinly sliced

Preparation

To a large saucepan of boiling water add the sweet potatoes, return the water to a boil, then reduce the heat to medium-low, cover & simmer until tender, about 10 minutes. Drain well.
In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking, then add chicken & saute until opaque & cooked through, about 2 minutes.
Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, cooking & tossing gently until heated through, about 2 minutes.
Add the bananas & cook until heated through, 1 to 2 minutes.
Serve the mixture sprinkled with sliced scallions.