Diabetes-Friendly Recipes

Spicy Chicken with Linguine

Servings: 4


  • 12 ounces fresh linguine
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, all fat removed, diced
  • ½ cup julienned onion
  • ½ medium red bell pepper, seeded and cut into fine julienne strips
  • 1 teaspoon crushed red chile flakes
  • 1 ½ tablespoon spicy southwestern hot sauce
  • ½ cup shredded cabbage
  • 2 tablespoons sliced scallions, white part and 1 inch (2.5 cm) green
  • 2 tablespoons chopped cilantro


  1. Cook linguine according to package directions for al dente. Drain and keep warm.
  2. In a wok or large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute, stirring. Add chicken and stir-fry until chicken is lightly browned, about 2 minutes. Add onion and bell pepper. Continue to stir-fry until vegetables are crisp-tender. Sprinkle with chile flakes and hot sauce. Add cabbage and pasta. Continue to cook, tossing pasta for another minute, until chicken is cooked through (cut to test).
  3. Divide between 4 pasta dishes and sprinkle with scallions and cilantro. Serve at once.

Nutrition Information


Per serving:405 calories (15% calories from fat), 35 g protein, 7 g total fat (0.8 g saturated fat), 52 g carbohydrates, 4 g dietary fiber, 66 mg cholesterol, 567 mg potassium, 232 mg sodium
Diabetic exchanges:3 lean meat, 3 1/2 carbohydrate (3 bread/starch, 1 1/2 vegetable)


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