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Linguine Stir-Fry With Green Beans & Garlic

1 pound linguine, spaghetti, or thin spaghetti
2 teaspoons vegetable oil, divided
1 pound skinless boneless chicken breast, slivered
1 pound green beans, trimmed and halved
2 red bell peppers, seeded, diced
4 cloves garlic, minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

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.

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