Thai Chicken Linguine Recipe

4.5 3 3
Thai Chicken Linguine Recipe
Thai Chicken Linguine Recipe photo by Taste of Home
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Thai Chicken Linguine Recipe

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4.5 3 3
Publisher Photo
When I’m feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. —Teri Rumble, Jensen Beach, Florida
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked whole wheat linguine
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Thai chili sauce
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 cup fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 4 garlic cloves, minced
  • 2 large eggs, beaten
  • 1/3 cup chopped unsalted peanuts

Directions

Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts. Yield: 6 servings.
Originally published as Thai Chicken Linguine in Simple & Delicious December/January 2015

Nutritional Facts

1-1/3 cups: 377 calories, 13g fat (2g saturated fat), 104mg cholesterol, 697mg sodium, 44g carbohydrate (12g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

  • 8 ounces uncooked whole wheat linguine
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Thai chili sauce
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 cup fresh snow peas
  • 1 medium sweet red pepper, julienned
  • 4 garlic cloves, minced
  • 2 large eggs, beaten
  • 1/3 cup chopped unsalted peanuts
  1. Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
  3. Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts. Yield: 6 servings.
Originally published as Thai Chicken Linguine in Simple & Delicious December/January 2015

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Reviews forThai Chicken Linguine

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MY REVIEW
Spanky1960 User ID: 8879415 278147
Reviewed Nov. 22, 2017

"Excellent tasting dish and easy to make. I added extra chili sauce and cut down on the brown sugar."

MY REVIEW
[email protected] User ID: 1258672 218130
Reviewed Jan. 18, 2015

"Made this last night. Excellent. I added extra chili sauce and peanuts. easy to make. Will save and make this recipe again."

MY REVIEW
jharcler User ID: 577857 124242
Reviewed Nov. 13, 2014

"Very tasty after we added additional sweet chili sauce, additional peanuts, and some salt. Next time, I would also cube the chicken in smaller chunks than I did this time."

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