Thai
Chicken Linguine Recipe
When
I’m feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow
peas. 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
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.
