When I’m feeding a crowd, I multiply this Thai-inspired favorite. Even kids love it!
—TERI RUMBLE JENSEN BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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
1. Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove from pan. Stir-fry peas and pepper in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set.
3. 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.
Per 1 1/3 cups: 377 cal., 13g fat (2g sat. fat), 104mg chol., 697mg sod., 44g carb. (12g sugars, 5g fiber), 25g pro.
Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.