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 |
1 | 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. |
2 | 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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