Directions:
- Cook Linguine according to package directions. Drain.
- Dissolve bouillon in boiling water. Blend cornstarch with soy sauce to make smooth paste. Add to bouillon.
- In large sauce pan or wok sauté the chicken strips in the butter, stirring constantly until no longer pink, about 3-5 minutes. Push chicken to the side.
- Add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.
- Stir bouillon mixture into vegetables and chicken, and add broccoli. Bring to a boil and cook until liquid is clear and slightly thickened.
- Serve immediately over linguine. Sprinkle with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.32 Kcal (1973 kJ) | ||
| Calories from fat | 216.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.01g | 37% | |
|---|---|---|---|
| Cholesterol | 31.52mg | 11% | |
| Sodium | 853.19mg | 36% | |
| Potassium | 598.55mg | 13% | |
| Total Carbs | 48.54g | 16% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 8.88g | 36% | |
| Protein | 19.71g | 39% | |
| Vitamin C | 56.6mg | 94% | |
| Iron | 3.1mg | 17% | |
| Calcium | 130.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 147.06 Kcal (616 kJ) | ||
| Calories from fat | 67.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 37% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 11% | |
| Sodium | 266.2mg | 36% | |
| Potassium | 186.75mg | 13% | |
| Total Carbs | 15.14g | 16% | |
| Sugars | 1.5g | 19% | |
| Dietary Fiber | 2.77g | 36% | |
| Protein | 6.15g | 39% | |
| Vitamin C | 17.7mg | 94% | |
| Iron | 1mg | 17% | |
| Calcium | 40.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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