| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Breasts, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine, spaghetti or thin |
|
|
Spaghetti |
| 2 |
t |
Vegetable oil, divided |
| 1 |
lb |
Skinless boneless chicken |
|
|
breast slivered |
| 1 |
lb |
Green beans, trimmed and |
|
|
halved |
| 2 |
|
Red bell peppers, seeded |
|
|
diced |
| 4 |
c |
Garlic, minced |
| 1/4 |
c |
Teriyaki sauce |
| 1 |
c |
Low-sodium chicken broth |
INSTRUCTIONS
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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