Recipe Archives->Pasta->Linguine Stirfry

Linguine Stir-Fry With Green Beans & Garlic

1 pound linguine, spaghetti, or thin spaghetti
2 teaspoons vegetable oil, divided
1 pound skinless boneless chicken breast, slivered
1 pound green beans, trimmed and halved
2 red bell peppers, seeded, diced
4 cloves garlic, minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

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.

Printable version: linguine-stirfry.txt.