Linguine Stir-Fry with Green Beans and Garlic

1 lb Linguine or Spaghetti

-OR Thin Spaghetti, - uncooked 2 ts Vegetable oil -- divided

1 lb Boneless chicken breasts

- (skinless), - cut into slivers 1 lb Green beans

- trimmed and cut in half 2 Red bell peppers -- diced

4 Garlic cloves -- minced, OR..

1 1/2 ts Garlic powder

1/4 c Teriyaki sauce

1 c 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. Each serving provides: 675 Calories; 38.4 g Protein; 117 g Carbohydrates; 5.3 g Fat; 44.2 mg Cholesterol;

625 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)