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 huile de canola; 4 (20 mL) tsp each minced garlic and fresh ginger, divided; 1/2 (2 mL) tsp crushed hot pepper flakes; 2 poitrines de poulet désossées, sans peau, tranchées finement; 1/8 (0.5 mL) tsp sel et de poivre; 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 jus de limette; 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 eau

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

Longues

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Prep time

15 minutes

Temps de cuisson

10 minutes

Servings

6 Portions

Catelli Grains Entiers Linguine

Ingrédients

6 Portions

1 pkg (375 g) CATELLI WHOLE GRAINS LINGUINE

1 (15 mL) tbsphuile de canola

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

1/2 (2 mL) tspcrushed hot pepper flakes

2poitrines de poulet désossées, sans peau, tranchées finement

1/8 (0.5 mL) tspsel et de poivre

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) tbspjus de limette

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) cupeau

Avis

Les personnes souffrant d’allergies ou ayant des restrictions alimentaires doivent s'assurer que les ingrédients utilisés dans la recette respectent leurs besoins.

Méthode

Étape 1

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

Étape 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.

Étape 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.