Linguine stir-fry with green beans & garlic
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Wmo6n`a?,,3i`]ڡ*Z-Tߑ״-,{x;>k>"YaO;NЇoPZ@- #CB&Im!In N(V-!nWv$h4 =lc*-FQe ZZ4F6Lysί[ ̈́zӌao-ٍ& "*ӭ\\dq (:5⠊Q$٠WGAjA5S$dǚ x oljb 2b'F\AXyTrg4Fhm NY \LrNE?wA&)䌆Ә9{0JXi 8Ɠ rn8n9*b5U '~b;\= RKVO$֕LJs)zgqHx;l@Fevb|uM\}fb3oTI]%5ge-0tGQ`1>@|lQ&/qfpfԤ˶Ydz>\Ʃ2u2 1Xv7&<Ӌ5-f1R2oAxٸwÛ˿RϺgǝWEmpL[O|X{͝GBf2ș@p5f\ U}SC\[ 9j>a#H؉+{׍wArӽ_s5iGqt&鮡JZazPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@Gō*賽#Źνྰ-pOڕ.!E1UǬ:q-~S-|@Efn*!Ao?KPd&΃gY |L Q@0Ep=t&Mϒ})c Linguine stir-fry with green beans & garlic
  Linguine    Stir Fry    Beans    Garlic    Pasta    Low Fat  
Last updated 10/4/2011 8:27:41 PM. Recipe ID 62460. Report a problem with this recipe.
Wmo6n`a?,,3i`]ڡ*Z-Tߑ״-,{x;>k>"YaO;NЇoPZ@- #CB&Im!In N(V-!nWv$h4 =lc*-FQe ZZ4F6Lysί[ ̈́zӌao-ٍ& "*ӭ\\dq (:5⠊Q$٠WGAjA5S$dǚ x oljb 2b'F\AXyTrg4Fhm NY \LrNE?wA&)䌆Ә9{0JXi 8Ɠ rn8n9*b5U '~b;\= RKVO$֕LJs)zgqHx;l@Fevb|uM\}fb3oTI]%5ge-0tGQ`1>@|lQ&/qfpfԤ˶Ydz>\Ʃ2u2 1Xv7&<Ӌ5-f1R2oAxٸwÛ˿RϺgǝWEmpL[O|X{͝GBf2ș@p5f\ U}SC\[ 9j>a#H؉+{׍wArӽ_s5iGqt&鮡JZazPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@Gō*賽#Źνྰ-pOڕ.!E1UǬ:q-~S-|@Efn*!Ao?KPd&΃gY |L Q@0Ep=t&Mϒ})c


 
      Title: Linguine stir-fry with green beans & garlic
 Categories: Pasta, Low-fat
      Yield: 6 Servings
 
      1 lb Linguine or Spaghetti
           -OR Thin Spaghetti,
           - uncooked
      2 ts Vegetable oil; divided
      1 lb Boneless chicken breasts
           - (skinless),
           - cut into slivers
      1 lb Green beans
           - trimmed and cut in half
      2    Red bell peppers; diced
      4    Garlic cloves; minced, OR..
  1 1/2 ts Garlic powder
    1/4 c  Teriyaki sauce
      1 c  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.
  
  Each serving provides: 675 Calories; 38.4 g Protein; 117 g
  Carbohydrates; 5.3 g Fat; 44.2 mg Cholesterol; 625 mg Sodium.
  Calories from Fat: 7%
  
  




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Recipe ID 62460 (Apr 03, 2005)

Wmo6n`a?,,3i`]ڡ*Z-Tߑ״-,{x;>k>"YaO;NЇoPZ@- #CB&Im!In N(V-!nWv$h4 =lc*-FQe ZZ4F6Lysί[ ̈́zӌao-ٍ& "*ӭ\\dq (:5⠊Q$٠WGAjA5S$dǚ x oljb 2b'F\AXyTrg4Fhm NY \LrNE?wA&)䌆Ә9{0JXi 8Ɠ rn8n9*b5U '~b;\= RKVO$֕LJs)zgqHx;l@Fevb|uM\}fb3oTI]%5ge-0tGQ`1>@|lQ&/qfpfԤ˶Ydz>\Ʃ2u2 1Xv7&<Ӌ5-f1R2oAxٸwÛ˿RϺgǝWEmpL[O|X{͝GBf2ș@p5f\ U}SC\[ 9j>a#H؉+{׍wArӽ_s5iGqt&鮡JZazPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@Gō*賽#Źνྰ-pOڕ.!E1UǬ:q-~S-|@Efn*!Ao?KPd&΃gY |L Q@0Ep=t&Mϒ})c