Noodles with Chicken and Sauteed Vegetables

(Shanda L).

(from Recipe Brain Cramp blog)

A light and healthy dish! If you want to increase the vegetables, add 2 cups of each!



1/2 cup vegetable oil (I use olive or canola)
10 cloves garlic, finely chopped (I use 6-7)
1 (12 ounce) package uncooked whole wheat linguine pasta
1/2 cup chopped broccoli
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1 pound chicken tenders, cut into bite-size pieces (2-3 chicken breasts cut in strips - or leave out the meat all together)
3 1/2 Tablespoons soy sauce
salt and pepper to taste (we leave it out entirely and it is great)

1. Heat oil in a skillet over medium-low heat. Mix in garlic. Cook and stir about 3 minutes. Remove from heat and allow to cool.

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.

3. Bring a pot of water to a boil. Immerse veggies in water for about 30 seconds. Drain and set aside. Or steam or boil vegetables until done.

4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 3 1/2 Tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper and additional soy sauce if desired. Toss with linguine and serve.