Linguine Michelangelo

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Prep Time 40 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dishes, Pasta
Servings 4
Calories 679 kcal


Calories: 679 kcalCarbohydrates: 101 gProtein: 38 gFat: 31 gSaturated Fat: 16 gCholesterol: 136 mgSodium: 1256 mgFiber: 12 gSugar: 10 gVitamin A: 22.2 IUCalcium: 79 mgIron: 17 mg


  • 1 lb linguine or any other pasta or rice
  • 4 tablespoon peanut oil or canola oil
  • 1 ½ teaspoons fresh ginger root peeled and minced
  • 2 whole Garlic cloves minced
  • 1 lb boneless skinless chicken breasts, sliced 1/4 inch thick horizontally
  • 12 each Jumbo shrimp peeled and deveined
  • 8 oz fresh mushrooms sliced 1/4 inch thick
  • 6 oz snow peas strings removed
  • 1 whole red bell pepper 1/4-in. thick julienned
  • 2 cups hot chicken stock
  • 6 tbsp light soy sauce
  • 1 dash white pepper
  • 3 tbsp cornstarch dissolved in 6 tbsp water


  • Cook linguine al dente, drain, and toss with a small amount of vegetable oil to prevent it from clumping. Keep hot, covered.
  • In a large frying pan or a wok over medium-high heat, heat the oil until a drop of water sizzles. Add the ginger and garlic and cook for 20 seconds. Add the chicken, shrimp, and mushrooms and cook for 3 minutes, stirring frequently. Add the snow peas and red bell pepper; cook for 2 minutes, stirring frequently.
  • Add the chicken stock, soy sauce, and white pepper and raise the heat to high. When the mixture is near boiling, quickly stir in two-thirds of the cornstarch mixture. Stir, adding more cornstarch mixture if a thicker consistency is desired. Spoon over equal portions of hot linguine.
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