| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken, Breasts |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine; spaghetti, or thin |
|
|
Spaghetti |
| 2 |
ts |
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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