pasta stir fry

pasta stir-fry

prep time: 10 minutes
cook time: 20 minutes
ready in: 30 minutes

makes: 8 servings, 2 cups each

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  • 16 oz. pkg 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
  • 15 oz. can diced tomatoes
  • 2 Tablespoons soy sauce
  • 1 lb boneless, skinless chicken breast, cooked and sliced
  • 2 scallions, sliced, for garnish


  1. Cook the pasta in boiling water until al dente.
  2. While pasta is cooking, heat canola oil in a large saute pan or wok over high heat.
  3. 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.
  4. Transfer to serving bowls and garnish with scallions.

per serving: 330 calories, 5g total fat, 1g saturated fat, 35mg cholesterol, 490mg sodium, 51g carbohydrates, 8g dietary fiber, 24g protein