Pasta Stir-Fry

Ingredients

• 1 (16-ounce) package whole-wheat linguine
• Salt
• 2 tablespoons canola oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 (1-inch) piece ginger, peeled and diced
• 1/2 small eggplant, sliced into small chunks, about 2 cups
• 2 cloves garlic, finely sliced
• 1 cup frozen broccoli florets, thawed
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons soy sauce
• 1 chicken breast, cooked and sliced
• 2 scallions, sliced, for garnish

Directions

Cook the pasta in boiling salted water until al dente.

While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute.

Transfer to serving bowls and garnish with scallions.