"I've been making this recipe for a long time and I usually don't make it the same way twice. I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions, but use any combination of vegetables you like. Add as much garlic oil as you need to prevent the noodles from sticking together." — JOSIE
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garlic, finely chopped
1 (12 ounce) package
uncooked linguine pasta
salt to taste
diced green onions
chicken tenders, cut into bite-size pieces
3 1/2 tablespoons
salt and pepper to taste
Hello All. I submitted this recipe and wanted to make a comment about the vegetables. I suggested the boiling method because the veggies will cook much faster, but in fact, I prefer to stir-fry my veggies as opposed to boiling. Please do which ever you prefer and feel free to add or take away ingredients at your leisure, this recipe is very forgiving. Also, use as much or as little garlic oil as you desire to toss your noodles in. I will sometimes add some salt and soy sauce to toss my noodles in along with the oil to add some extra flavor. If your not a cilantro lover, I recommend tossing in some extra chopped green onions. Happy Cooking.
This was ok. I think I expected a milder taste from the cilantro but it ended up being quite strong. Maybe I added too much.
What a nice surprise this dish is. On the surface it really doesn't look like anything too special, but it's flavorful and delicious. No one flavor overpowers the other. Tossing the noodles with the garlic oil is a must! I doubled the veggie amounts,used olive oil instead of the veg oil, omitted the cilantro and squeezed a little lime juice over the dish when it was done. Fantastic! I would also recommend using a good quality soy sauce (like Kikkoman) instead of the thick cheap salty stuff. Thank you, this is definitely a keeper.
Fabulous! Became member just to rate this recipe. All 3 kids had 3rds. I doubled veggies and just threw them in with the boiling noodles during the last 30 seconds of cooking time. This is a new family favorite. Thanks JOSIE!
Very good. I lightly browned the garlic in olive oil -- a little more than 1/4 Cup and then removed it from the heat. I did use the pasta water as it was still hot to quickly cook my chopped veggies. I used a pasta spoon to get the linguine out of the pot and then threw my chopped veggies in the water. I served it on a large meat platter, and it was beautiful. I topped it with freshly grated parmesean cheese. I used the soy sauce and the lime juice but no cilantro. Great recipe that makes a lot of food and looks great!
This dish turned out very well and I was happy with it. It had good, if subtle, flavors. I followed the recipe almost to the "T" except that I used a little less oil (and Olive instead of vegetable oil). In the future I would not heat the oil as long before I added the garlic. The problem I had is once they turned "golden brown" I removed the pan from the heat as specified - but the oil was still hot enough that the garlic continued to cook, going into the very dark brown range. Other than that, everything went very well and I would make this again.
This was a fantastic recipe however, I did not use as much oil. I added frozen stir-fry vegetables that saved a bit of time too. I also used the juice of a fresh lemon as I didn't have any limes and this added a fantastic fresh taste! I would certainly make this recipe again...even the kids loved it!
This was a lot tastier than I had expected and the sauce was really nice. The lime gave it a nice kick and I enjoyed the linguine. The cabbage added something a little different to my usual stir-fry mixes so I will be trying this again, and I can see how versatile it will be depending on what vegetables I have on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Chicken and Sauteed Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 195
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