Spicy Chicken Oriental Primavera

By Jan_C

Ingredients

• 6 oz. linguine
• 2 C shredded cooked chicken
• 1 red bell pepper, julienned
• 1 yellow pepper, julienned
• 2 C sliced mushrooms (1 8 oz. pkg.)
• 8 green onions, chopped
• 1 T canola oil
• 1 C reduced sodium chicken broth
• 1/4 C sherry
• 2 rounded T hoisin sauce
• 2 T reduced sodium soy sauce
• 2 T seasoned rice wine vinegar
• 1 T fresh orange zest
• 1/2 tsp. chili flakes
• 1 T cornstarch
• 1 T sesame oil
• 2 cloves garlic

Details

Servings 5

Preparation

Step 1

1. In a large pot, cook the pasta al dente according to package directions. Drain and return to the pot. Stir in the chicken, bell peppers, mushrooms, green onions, and canola oil, and cover with lid.

2. In a large measuring cup, whisk together all the remaining ingredients except garlic. Spray a dutch oven or large saute pan with nonstick cooking spray and add garlic. Heat for 30 seconds, and then add sauce. Simmer over medium-high heat for 2-3 minutes, or until sauce is fragrant and slightly thickened.

3. Pour the pasta, vegetables, and chicken mixture into the skillet and stir gently. Cook for 2-3 minutes, until noodles are well coated and vegetables are crisp tender.


If desired, prepare the pasta, vegetables and sauce ahead of time. Lightly rinse the pasta with warm water after cooking, and return it to the pot as directed in the recipe (omitting the chicken). Whisk together the sauce ingredients and set aside. Just prior to serving, heat the skillet and cook sauce as directed in step 2. Add chicken along with pasta and vegetables.