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.