Easy Stir-Fry with Pasta, Green Beans and Garlic

This is one of those “staple” recipes that the entire family should enjoy. Pasta and chicken with an Asian flair….what is there not to like?

The recipe is flexible, so feel free to play around with other favorite veggies.

Due to the simplicity of the recipe, this is a great opportunity to get the kiddies involved in the preparation of the meal. I am a firm believer that it is a great (not good thing) to get kids involved in cooking. Beyond learning something about cooking and spending time with your kids, meal preparation becomes an ownership thing for your children.

Kids that are involved in the preparation meals are more likely (at the minimum) to taste the meal. After all, kids want the meal to be great because they made it. A little positive feedback as a parent about how good the meal is certainly does not hurt either.

Ingredients:

• 1 lb uncooked pasta (linguine, spaghetti or thin spaghetti is preferred)
• 1 lb skinless, boneless chicken breasts - cut into slivers
• 1 lb green beans - trimmed and cut in half
• 4 cloves garlic - minced
• 2 red bell peppers, ribs and seeds removed, diced
• 1 cup low-sodium chicken stock
• 1/4 cup teriyaki sauce
• 2 tsp olive oil

Process:

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