Thai Chicken Linguine

When I’m feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. —Teri Rumble, Jensen Beach, Florida

Calories

237

Carbohydrates

28g

Protein

21g

Potassium

269mg

Fiber

5g

Sugar

10g

Ingredients

8 ounces uncooked whole wheat linguine
1/3 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Thai chili sauce
2 tablespoons peanut oil, divided
1 pound boneless skinless chicken breasts, cubed
1 cup fresh snow peas
1 medium sweet red pepper, julienned
4 garlic cloves, minced
2 large eggs, beaten
1/3 cup chopped unsalted peanuts

Direction

Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.