Linguine Stir-Fry With Green Beans and Garlic

From The National Pasta Association. This is one I have yet to try -- but it sounds right up my alley!

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pasta dish

Ingredients

• 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

Directions

1. Prepare pasta according to package directions; drain.
2. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat.
3. Add the chicken and stir-fry until firm and opaque, about 4 minutes.
4. Remove the chicken and set it aside.
5. Add the second teaspoon of oil to the pan.
6. Add green beans, reduce heat to medium, cover and cook for 7 minutes.
7. Uncover, add red pepper, stir well and cook an additional 5 minutes.
8. Add the garlic and stir-fry for 30 seconds.
9. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta.
10. Serve immediately.