Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook linguine according to package directions. meanwhile, in a large skillet or wok, stir-fry chicken in batches in 1 tablespoon hot oil for 5-6 minutes or until no longer pink. remove and keep warm. in the same pan, stir-fry mushrooms in remaining oil for 3 minutes. add the pepper and onion mixture; stir-fry for 2-3 minutes or until vegetables are tender. add chicken and stir-fry sauce; cook and stir for 2-3 minutes or until heated through. drain linguine; add to chicken mixture and toss to coat.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.