|3/4 pkg (340 g)||CATELLI SMART® Linguine|
|1/3 cup (75 mL)||hoisin sauce, divided|
|2||boneless, 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|
|1||sliced 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.