Pasta salad can be eaten warm or cold.
Cook linguine to al dente, drain well and toss 1 tbsp. oil.
In a large frying pan, stir-fry peppers, scallions, and garlic in oil for 1 minute. Push to one side. Combine chicken with cornstarch. Add chicken to pan and stir-fry until browned. Add carrots and mix vegetables and meat together; cook about 1 more minute.
Mix soy sauce, brown sugar with chicken broth. Add to mixture and stir over high heat until sauce thickens. Add linguine and toss well. Add peanuts and toss again. Turn into serving bowl and allow flavors to blend. Serve at room temp. Garnish will scallions if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2211g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5126 | ||
Calories from Fat: 2647 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 294.2g | 392 % | |
Saturated Fat 66.1g | 331 % | |
Monounsaturated Fat 132g | ||
Polyunsanturated Fat 73g | ||
Cholesterol 1428.4mg | 439 % | |
Sodium 3607.1mg | 124 % | |
Potassium 4955.1mg | 130 % | |
Total Carbohydrate 204.3g | 60 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 194.4g | ||
Protein 404.2g | 577 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5126
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