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Linguine with Chicken and Sauteed Vegetables

Linguine with Chicken and Sauteed Vegetables

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
JOSIE

JOSIE

I've been making this recipe for a long time and I usually don't make it the same way twice. I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions, but use any combination of vegetables you like. Add as much garlic oil as you need to prevent the noodles from sticking together.

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Nutrition

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  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
  2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
  3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
  4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JOSIE
226

JOSIE

2/26/2006

Hello All. I submitted this recipe and wanted to make a comment about the vegetables. I suggested the boiling method because the veggies will cook much faster, but in fact, I prefer to stir-fry my veggies as opposed to boiling. Please do which ever you prefer and feel free to add or take away ingredients at your leisure, this recipe is very forgiving. Also, use as much or as little garlic oil as you desire to toss your noodles in. I will sometimes add some salt and soy sauce to toss my noodles in along with the oil to add some extra flavor. If your not a cilantro lover, I recommend tossing in some extra chopped green onions. Happy Cooking.

Kitchee
88

Kitchee

2/5/2007

What a nice surprise this dish is. On the surface it really doesn't look like anything too special, but it's flavorful and delicious. No one flavor overpowers the other. Tossing the noodles with the garlic oil is a must! I doubled the veggie amounts,used olive oil instead of the veg oil, omitted the cilantro and squeezed a little lime juice over the dish when it was done. Fantastic! I would also recommend using a good quality soy sauce (like Kikkoman) instead of the thick cheap salty stuff. Thank you, this is definitely a keeper.

aknat
53

aknat

7/13/2007

Fabulous! Became member just to rate this recipe. All 3 kids had 3rds. I doubled veggies and just threw them in with the boiling noodles during the last 30 seconds of cooking time. This is a new family favorite. Thanks JOSIE!

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