Family Foods

Asian-Style Linquine

Makes Serves 4. Photo by Catelli By Catelli

Ingredients:

• 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

Directions:

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.