Oriental Pasta

6 c thin sliced bok choy
12 oz linguine pasta
1 tsp veg oil
2 chicken breast sliced
1 red bell pepper cut in 3/4"pieces
1 head of broccoli
1/2 c bottled stir-fry sauce (Korean teriyaki style)

Cook pasta 5-7 minutes (firm-tender).
Heat oil, cook chicken and remove.
Put pepper, 1/4 c water, broccoli, in skillet.  Bring to summer, cover and cook 4-5 minutes until veggies are crisp-tender.  As chicken and sauce. Stir just until hot.  Remove 1/3 c pasta water, then drain pasta with bok choy. Return pasta and bok choy to pot.  Add chicken mixture and pasta, water and toss, serve immediately.