2 ts vegetable oil -- divided 1 lb skinless boneless chicken

1 lb green beans -- trimmed and

2 red bell peppers -- seeded

4 cloves garlic - minced 1/4 c teriyaki sauce 1 c 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. Recipe By : Woman's Day Low Fat Meals