1 lb Linguine, spaghetti, or thin
Spaghetti
2 tsp Vegetable oil, divided
1 lb Skinless boneless chicken breast, slivered
1 lb Green beans, trimmed and halved
2 Red bell peppers, seeded -- diced
4 cup Garlic, minced
1/4 cup Teriyaki sauce
1 cup Low-sodium chicken broth
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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. Recipe By : Woman's Day Low Fat Meals
Posted to EAT-L Digest 3 October 96
Date: Fri, 4 Oct 1996 09:34:38 PST
From: Laurie R Wise <lrwise@JUNO.COM>
NOTES : This is one of my very favorite favorities.... *posted to eat-l and eat-lf lists 10-4-96
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