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Ingredients
- 8 ounces uncooked linguine
- 3/4 pound boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 5 tablespoons stir-fry sauce, divided
- 4 tablespoons teriyaki sauce, divided
- 1 package (12 ounces) frozen stir-fry vegetable blend
Directions
- 1. Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil until no longer pink. Add 2 tablespoons each stir fry sauce and teriyaki sauce. Remove chicken from pan.
- 2. Stir-fry vegetables and 1 tablespoon each stir-fry sauce and teriyaki sauce in the same pan for 4-6 minutes or until vegetables are crisp-tender. Drain linguine. Add the linguine, chicken and remaining sauces to the pan; stir-fry for 2-3 minutes or until heated through.
Nutrition Facts
2 cups: 445 calories, 10g fat (2g saturated fat), 47mg cholesterol, 1324mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 29g protein.
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