I have been on a Chinese food kick lately (my husband finally had to ask me to start making something else) and this meal is definitely at the top of my Chinese food favorites! I love that it’s loaded with vegetables and you can use whole wheat noodles like I did to make it healthier.
2 green bell peppers, diced (seeds and ribs removed)
1 small yellow onion, chopped
2 cups broccoli florets, steamed
2 teaspoons minced garlic
1 teaspoon paprika
1 box (13.25 oz) whole wheat linguine noodles (you don't have to use whole wheat)
Cook the linguine noodles according to the directions on the package.
In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate.
In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet.
Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Add in the cooked broccoli last.
When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
Recipe slightly adapted from Life as a Lofthouse (one of my favorite places for yummy recipes!).
*I usually buy this sauce at Costco or Sam’s Club. You can get a huge bottle for $6-7. I use it all the time for simple marinaded chicken and it tastes amazing. If you can’t find this sauce, you could substitute your favorite Chinese-flavored or teriyaki sauce . . . or here is a recipe for a homemade version.