- 4 ounces uncooked linguine
- 2 teaspoons canola oil, divided
- 2 skinless, boneless chicken thighs
- 1 cup chopped onion
- 2 tablespoons minced peeled fresh ginger, divided
- 2 tablespoons minced garlic, divided
- 1/4 teaspoon crushed red pepper
- 3 1/4 cups unsalted chicken stock
- 1 3/4 cups water
- 2 teaspoons dark sesame oil
- 1 1/4 cups sliced mushrooms
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon sugar
- 3/4 cup sugar snap peas, cut diagonally into 1-inch pieces (about 4 ounces)
- 6 green onions, cut diagonally into 1-inch pieces
- 1/2 teaspoon kosher salt
- calories 262
- fat 6.7 g
- satfat 1 g
- monofat 2.9 g
- polyfat 2 g
- protein 17.7 g
- carbohydrate 33.9 g
- fiber 3.4 g
- cholesterol 33 mg
- iron 2.8 mg
- sodium 484 mg
- calcium 71 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
Heat a large saucepan over medium heat. Add 1 teaspoon canola oil; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Let stand 5 minutes. Shred.
Return pan to medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add onion, 1 tablespoon ginger, 1 tablespoon garlic, and red pepper; cook 4 minutes. Add stock and 1 3/4 cups water; bring to a boil, scraping pan to loosen browned bits. Cover and simmer 15 minutes. Pour stock mixture through a sieve over a bowl; discard solids. Return stock mixture to pan; keep warm.
Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add mushrooms; cook 6 minutes. Add 1 tablespoon ginger and 1 tablespoon garlic; cook 1 minute, stirring constantly. Add mushroom mixture, chicken, soy sauce, and sugar to stock mixture; bring to a simmer.
Stir in sugar snap peas; cook 1 minute. Remove from heat; stir in green onions and salt. Divide pasta evenly among 4 bowls; ladle stock mixture over pasta.
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