Total Time:

20 min(Preparation) / 25 min(Cooking)



Asian-Style Linguine


3/4 pkg (340 g)CATELLI SMART® Linguine
1/3 cup (75 mL)hoisin sauce, divided
2boneless, skinless chicken breasts
1/4 tsp (1 mL)each salt and freshly ground pepper
1/4 cup (50 mL)chopped and divided roasted peanuts
1 1/2 cups (375 mL)shiitake mushrooms, stems removed
2 tbsp (30 mL)canola oil
1sliced red bell pepper
3 tbsp (45 mL)sodium-reduced chicken broth or water
1/3 cup (75 mL)coarsely chopped fresh coriander


Cook linguine according to package directions. Preheat oven to 200°C (400°F). Whisk 15 mL (1 tbsp) hoisin with 5 mL (1 tsp) water; brush over chicken. Sprinkle chicken with salt, pepper and half the peanuts. Bake chicken for 15 minutes or until cooked through; slice into thin strips and set aside.
Meanwhile, halve any large mushroom caps. Heat oil in a skillet set over medium-high heat. Add mushrooms; cook for 1 minute. Add red pepper; cook for 1 minute or until tender-crisp. Add chicken strips, remaining hoisin and chicken broth to the skillet. Bring to a boil. Add the linguine and green onions; toss until hot and well combined. Garnish with coriander and remaining peanuts before serving.


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