Thai Chicken Linguine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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8 ounces uncooked whole wheat linguine
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1/3 cup reduced-sodium soy sauce
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1/4 cup lime juice
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3 tablespoons brown sugar
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2 tablespoons rice vinegar
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1 tablespoon Thai chili sauce
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2 tablespoons peanut oil, divided
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1 pound boneless skinless chicken breasts, cubed
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1 cup fresh snow peas
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1 medium sweet red pepper, julienned
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4 garlic cloves, minced
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2 large eggs, beaten
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1/3 cup chopped unsalted peanuts
Directions
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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.
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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.
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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.
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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