Author: Canadian Living

533 calories, 7.5 grams fat

  • Portion size 4 servings
  • Credits : Jodi Borneman

Ingredients

  • 12 oz linguine pasta
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 cup low sodium, reduced-fat chicken broth
  • 1/4 cup ketchup
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon gingerroot grated
  • 2 teaspoons honey
  • 2 teaspoons brown sugar
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 chicken breasts cooked and cut into thin strips
  • 1 1/2 cup broccoli floret
  • 1 cup sweet red pepper thinly sliced
  • 1 cup carrots cut into thin strips

Method

Prepare linguini according to package directions. Drain and keep warm. While pasta is cooking, prepare sauce.

Spray a large saucepan with non stick spray. Add onions and garlic. Cook and stir over medium heat until tender, about 5 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, ginger root, brown sugar, hot pepper sauce and pepper. Bring mixture to a boil, stirring often.

Blend cornstarch with an equal amount of water until smooth. Add to sauce, cook and sitr until sauce thickens, about 1 minute. Add cooked chicken strips, broccoli, red pepper, and carrots to sauce.

Stir well, cook for 3 - 4 minutes, until vegetables are tender crisp.

Pour sauce over warm linguini and toss to coat evenly, serve immediately.
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Food

Linguini with Chicken and Vegetables in Oriental Sauce

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