Asian Spaghetti With Green Beans, Peppers, and Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a delicious way to get my family to eat lots of vegetables. It's great the next day (reheated or cold). I season the chicken prior to cooking with an Asian spice mixture I have (Singapore seasoning). If serving another day, add 1/2 -1 cup chicken broth with the teriyaki sauce so it won't get dry (I usually add some to any leftovers I have before putting it in the fridge). Ingredients:
1 lb spaghetti, cooked and drained |
2 teaspoons canola oil |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 lb green beans, trimmed and cut in half |
2 red bell peppers, diced |
1/2 cup teriyaki sauce (i prefer soy-veh brand) |
Directions:
1. In a large skillet, warm 1 teaspoon of oil on medium-high heat. Add chicken and stir fry until firm and opaque. Remove chicken from pan and set aside.
2. Add remaining 1 teaspoon oil to pan. Reduce heat to medium, add green beans. Cover pan and cook for 7 minutes. Add red peppers, stir and cook an additional 5 minutes.
3. Stir in teriyaki sauce and chicken. Heat to a simmer.
4. Toss sauce with pasta and serve.
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