Chicken Stir-Fry with Noodles

(Courtesy of Taste of Home)

Ingredients:
8 oz. uncooked whole wheat spaghetti
1/2 head bok choy (about 1 lb.)
2 Tbsp. canola oil, divided
1 lb. boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 c. coarsely chopped green pepper
1/2 c. coarsely chopped sweet red pepper
1/3 c. coarsely chopped onion
6 Tbsp. reduced-sodium teriyaki sauce

Directions:
Cook spaghetti according to package directions; drain.  Meanwhile, trim and discard root end of bok choy.  Cut stalks into 1 inch pieces.  Coarsely chop leaves.

In a large skillet, heat 1 Tbsp. oil over medium-high heat.  Add chicken; stir-fry 5-7 minutes or until no longer pink.  Remove from pan.

Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes.  Add bok choy leaves; stir-fry 3-5 minutes longer or until the leaves are tender.  Stir in teriyaki sauce.  Add spaghetti and chicken; heat through, tossing to combine.