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Recipe courtesy of Angie Ketterman

Pasta Stir-Fry

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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1 (16-ounce) package whole-wheat linguine


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


  1. Cook the pasta in boiling salted water until al dente.
  2. 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.
  3. Transfer to serving bowls and garnish with scallions.
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