Prep 20 mins
Cook 40 mins
From The National Pasta Association. This is one I have yet to try -- but it sounds right up my alley!
- 1 lb linguine
- 2 teaspoons vegetable oil, divided
- 1 lb boneless skinless chicken breast, cut into slivers
- 1 lb green beans, trimmed and cut in half
- 2 red bell peppers, ribs and seeds removed, diced
- 4 garlic cloves, minced or 1 1⁄2 teaspoons garlic powder
- 1⁄4 cup teriyaki sauce
- 1 cup 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.
Made for Vggie tag so I used veggie broth and replace the chicken with tofu. I added minced ginger placed with the teriyaki sauce, added scallion, minced ginger and garlic. Pressed the tofu between paper towels to release the excess water. Sliced then marinaded in the sauce. Sprinkled with sesame seeds and fried on all sides. Tossed with sprouted grain pasta. Thanks for the healthy eats.