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Spicy Chicken With Linguine

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Per serving:     405 calories (15% calories from fat), 35 g protein, 7 g total fat (0.8 g saturated fat), 52 g carbohydrates, 4 g dietary fiber, 66 mg cholesterol, 567 mg potassium, 232 mg sodium
Diabetic exchanges:     3 lean meat, 3 1/2 carbohydrate (3 bread/starch, 1 1/2 vegetable)





(makes 4 servings)
12    ounces (360 g) fresh linguine
1    tablespoon (15 ml) olive oil
2    cloves garlic, minced
1    pound (480 g) boneless, skinless chicken breast, all fat removed, diced
1/2    cup (80 g) julienned onion
1/2    medium red bell pepper, seeded and cut into fine julienne strips
1 to 2    (5 to 10 ml) teaspoons crushed red chile flakes
1 to 2    tablespoons spicy southwestern hot sauce
1/2    cup (33 g) shredded cabbage
2    tablespoons (10 g) sliced scallions, white part and 1 inch (2.5 cm) green
2    tablespoons (8 g) chopped cilantro
1.    Cook linguine according to package directions for al dente. Drain and keep warm.
2.    In a wok or large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute, stirring. Add chicken and stir-fry until chicken is lightly browned, about 2 minutes. Add onion and bell pepper. Continue to stir-fry until vegetables are crisp-tender. Sprinkle with chile flakes and hot sauce. Add cabbage and pasta. Continue to cook, tossing pasta for another minute, until chicken is cooked through (cut to test).
3.    Divide between 4 pasta dishes and sprinkle with scallions and cilantro. Serve at once.