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    Linguine Stir-Fry with Chicken

    Source of Recipe

    1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
    2 t. vegetable oil, divided
    1 pound skinless, boneless chicken breasts, cut into slivers
    1 pound green beans, trimmed and cut in half
    2 red bell peppers, ribs and seeds removed, diced
    4 cloves garlic, minced, or 1 1/2 tsp. garlic powder
    1/4 cup teriyaki sauce
    1 cup low-sodium chicken broth

    Prepare pasta according to package directions; drain.

    In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately.

    serves 4




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