Linguine stir-fry with green beans & garlic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine or Spaghetti OR Thin Spaghetti, uncooked |
| 2 | teaspoons | Vegetable oil; divided |
| 1 | pounds | Boneless chicken breasts (skinless), cut into slivers |
| 1 | pounds | Green beans trimmed and cut in half |
| 2 | Red bell peppers; diced | |
| 4 | Garlic cloves; minced, OR.. | |
| 1½ | teaspoon | Garlic powder |
| ¼ | cup | Teriyaki sauce |
| 1 | cup | Low-sodium chicken broth |
Directions
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.
Each serving provides: 675 Calories; 38⅖ g Protein; 117 g Carbohydrates; 5.3 g Fat; 44⅕ mg Cholesterol; 625 mg Sodium.
Calories from Fat: 7%
Copyright National Pasta Association () (Reprinted with permission)