Yield: Serves 4. 1-1/2 cups per serving.
Ingredients:
- 1 spray vegetable oil cooking spray
- 1/2 red bell pepper, sliced
- 1 Anaheim chile pepper, remove seeds and slice
- 1 zucchini, cut in half and slice in thin strips
- 1/4 cup chopped scallion
- 2 boneless, skinless chicken breast halves, sliced in thin strips
- 2 apricots, chopped (canned or fresh)
- 1/4 cup low sodium teriyaki sauce
- 1/2 cup water
- 3 cups cooked rotini pasta
Preparation:
Heat a large non-stick skillet over medium-high heat and spray with vegetable oil. Saute peppers, zucchini, scallion and chicken strips for 3-5 minutes or until vegetables start to turn brown. Turn heat down to medium and add the rest of the ingredients except for the pasta. Cook until chicken strips are done - about 2 minutes. Add pasta and toss.