Linguine Stir-Fry with Green Beans and Garlic
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
2 tsp. 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.