Seafood Stir-Fry

By Totlxtc

Ingredients

• 6 * 6 ounces uncooked linguine, broken in half
• 1 * 1 tablespoon cornstarch
• 3/4 * 3/4 cup dry white wine or reduced-sodium chicken broth
• 1/2 * 1/2 cup additional reduced-sodium chicken broth
• 1 * 1 teaspoon dried thyme
• 1/2 * 1/2 teaspoon salt
• 1/8 to 1/4 * 1/8 to 1/4 teaspoon crushed red pepper flakes
• 2 * 2 cups broccoli florets
• 4 * 4 teaspoons canola oil
• 1 * 1 large sweet yellow, red or green pepper, julienned
• 2 * 2 garlic cloves, minced
• 2 * 2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes
• 1/4 * 1/4 cup shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

* Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside.
* Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer.
* Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 399 calories, 9 g fat (2 g saturated fat), 57 mg cholesterol, 521 mg sodium, 39 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.