Linguine with Chicken and Sauteed Vegetables

Linguine with Chicken and Sauteed Vegetables

147
JOSIE 27

"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."

Ingredients

40 m servings 480 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

147
  1. 189 Ratings

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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 ...

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...

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...

Very good. I lightly browned the garlic in olive oil -- a little more than 1/4 Cup and then removed it from the heat. I did use the pasta water as it was still hot to quickly cook my chopped v...

This dish turned out very well and I was happy with it. It had good, if subtle, flavors. I followed the recipe almost to the "T" except that I used a little less oil (and Olive instead of vegeta...

This was a fantastic recipe however, I did not use as much oil. I added frozen stir-fry vegetables that saved a bit of time too. I also used the juice of a fresh lemon as I didn't have any lim...

This was a lot tastier than I had expected and the sauce was really nice. The lime gave it a nice kick and I enjoyed the linguine. The cabbage added something a little different to my usual stir...

This was a tasty recipe. I used a bit more garlic then called for just because I love garlic. I also added celery and I had some balsamic vingar oil that I added. I would add more veggies next t...

This was sooooo good! My husband and I loved it! I honestly thought the garlic and cilantro was going to be too much, but it all worked out perfectly. I didn't have cabbage, so I didn't add the ...