Linguine with Spicy Chicken & Asian Eggplant

Name: Linguine with Spicy Chicken & Asian Eggplant
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 pkg (375 g) CATELLI WHOLE GRAINS LINGUINE; 1 (15 mL) tbsp Canola oil; 4 (20 mL) tsp each minced garlic and fresh ginger, divided; 1/2 (2 mL) tsp crushed hot pepper flakes; 2 Boneless, skinless chicken breasts, thinly sliced; 1/8 (0.5 mL) tsp Each salt and pepper; 2 small Asian eggplant, quartered and cut into chunks; 5 (1.25 L) cups sliced mixed bell peppers; 1/3 (75 mL) cup sodium-reduced teriyaki sauce; 3 (45 mL) tbsp Lime juice; 2 (30 mL) tbsp each dark brown sugar and sesame oil; 1/2 (125 mL) cup each chopped green onion and fresh coriander leaves; 1/3 (75mL) cup water

Try our simple Spicy Chicken & Asian Eggplant recipe tonight at your dinner table! A surefire way to please your entire family.

Long

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

10 minutes

Servings

6 servings

Catelli Whole Grains Linguine

Ingredients

6 servings

1 pkg (375 g) CATELLI WHOLE GRAINS LINGUINE

1 (15 mL) tbspCanola oil

4 (20 mL) tspeach minced garlic and fresh ginger, divided

1/2 (2 mL) tspcrushed hot pepper flakes

2Boneless, skinless chicken breasts, thinly sliced

1/8 (0.5 mL) tspEach salt and pepper

2small Asian eggplant, quartered and cut into chunks

5 (1.25 L) cupssliced mixed bell peppers

1/3 (75 mL) cupsodium-reduced teriyaki sauce

3 (45 mL) tbspLime juice

2 (30 mL) tbspeach dark brown sugar and sesame oil

1/2 (125 mL) cupeach chopped green onion and fresh coriander leaves

1/3 (75mL) cupwater

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Prepare the linguine according to package directions; drain well and keep warm.

Step 2

Meanwhile, heat the oil in large wok or nonstick skillet set over medium-high heat. Add half the garlic, ginger and the hot pepper flakes. Stir-fry for 30 seconds or until fragrant. Season the chicken with the salt and pepper; add to the wok. Stir-fry for 3 minutes or until lightly browned. Add the eggplant and peppers. Stir-fry for 5 minutes or until chicken is cooked through and vegetables are tender-crisp.

Step 3

Meanwhile, whisk the teriyaki sauce with the water, lime juice, brown sugar, sesame oil and remaining garlic and ginger until combined. Add the warm linguine, green onion and coriander to the skillet. Drizzle with the teriyaki mixture and toss to combine. Serve immediately.