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
Thai Chicken Linguine
Thai Chicken Linguine
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
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.
Nutrition 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.
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