1/2 pound uncooked linguini
3/4 cup no-salt added tomato juice
1 Tablespoon Tamarind paste
3 Tablespoons lite soy sauce
1 Tablespoon vinegar
2 teaspoons sugar
3/4 teaspoon cornstarch
3 Tablespoons olive oil, divided use
1/2 pound boneless chicken breast, cut into thin strips
2 cloves minced garlic
1/2 pound bean sprouts, rinsed & drained
1/2 cup sliced green onions (white & green part)
1/2 pound cooked baby shrimp
1 Tablespoon chopped cilantro
Cook linguine, omitting salt, drain.
Combine tomato juice, soy sauce, vinegar, sugar & cornstarch; set aside.
Heat 1 Tablespoon oil in large skillet over high heat.
Add chicken & stir-fry for 1 minute and remove.
Heat rest of oil in same pan.
Add garlic, bean sprouts & green onions; stir-fry for 1 minute.
Stir in linguine & cook 2 minute or until heated.
Return chicken & add shrimp, cilantro & tomato juice mixture (stirring first to distribute cornstarch) and cook until mixture thickens.