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Asian-Style Linquine
Makes Serves 4. Photo by Catelli
By Catelli


  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.
  • 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