Spicy Chicken with Linguine
(makes 4 servings)
| 12 | ounces (360 g) fresh linguine |
| 1 | tablespoon (15 ml) olive oil |
| 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 |
- Cook linguine according to package directions for al dente. Drain and keep warm.
- 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).
- Divide between 4 pasta dishes and sprinkle with scallions and cilantro. Serve at once.
| 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) |
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