Linguine with Chicken and Sauteed Vegetables

I've been making this recipe for a long time and I usually don't make it the same way twice. I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions, but use any combination of vegetables you like. Add as much garlic oil as you need to prevent the noodles from sticking together.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 480 Calories

Ingredients

• ½ cup vegetable oil
• salt to taste
• salt and pepper to taste
• ½ cup shredded carrots
• 1 (12 ounce) package uncooked linguine pasta
• ½ cup chopped broccoli
• ½ cup chopped cauliflower
• 10 cloves garlic, finely chopped
• 1 cup chopped cilantro
• 1 pound chicken tenders, cut into bite-size pieces
• 3 ½ tablespoons soy sauce
• ½ cup chopped cabbage
• 2 tablespoons diced green onions
• 4 lime wedges

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.

Step 2

Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.

Step 3

Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.

Step 4

Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.