Spicy Chicken with Linguine

Spicy Chicken with Linguine

12	ounces (360 g) fresh linguine

1	tablespoon (15 ml) olive oil

2	cloves garlic, minced

1	pound (480 g) boneless, skinless chicken breast, all fat removed, diced

1/2	cup (80 g) julienned onion

1/2	medium red bell pepper, seeded and cut into fine julienne strips

1 to 2

(5 to 10 ml) teaspoons crushed red chile flakes

1 to 2

tablespoons spicy southwestern hot sauce

1/2	cup (33 g) shredded cabbage

2	tablespoons (10 g) sliced scallions, white part and 1 inch (2.5 cm) green

2	tablespoons (8 g) chopped cilantro

1. Cook linguine according to package directions for al dente. Drain and keep warm.
2. In a wok or large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute, stirring. Add chicken and stir-fry until chicken is lightly browned, about 2 minutes. Add onion and bell pepper. Continue to stir-fry until vegetables are crisp-tender. Sprinkle with chile flakes and hot sauce. Add cabbage and pasta. Continue to cook, tossing pasta for another minute, until chicken is cooked through (cut to test).
3. Divide between 4 pasta dishes and sprinkle with scallions and cilantro. Serve at once.

Per serving:	405 calories (15% calories from fat), 35 g protein, 7 g total fat (0.8 g saturated fat), 52 g carbohydrates, 4 g dietary fiber, 66 mg cholesterol, 567 mg potassium, 232 mg sodium
Diabetic exchanges:	3 lean meat, 3 1/2 carbohydrate (3 bread/starch, 1 1/2 vegetable)