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    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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