Ingredients
- 4 garlic (cloves minced)
- 2 bell peppers seeded (red diced)
- 1 pound green beans trimmed
- 1 pound chicken breast slivered (skinless boneless)
- 1 pound linguine spaghetti
- 1 cup low-sodium chicken broth
- 1/4 cup teriyaki sauce
- 2 teaspoons vegetable oil divided
Prepare Pasta according to package directions; drain. In large nonstick wok or skillet over high heat, heat 1 teaspoon vegetable oil. Add chicken and stir-fry about 4 minutes until firm and opaque. Remove chicken and set aside. Add the remaining teaspoon oil to the pan. Add green beans; reduce heat to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir well and cook an additional 5 minutes. Add garlic and stir-fry 30 seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer; toss with chicken and pasta. Serve immediately.
