Instructions: In a large skillet, bring the green beans and chicken broth to a boil over high heat. Cook for 6 to 8 minutes, or until the beans are crisp-tender and no liquid remains. Remove the beans from the skillet and set aside.

Melt the butter in the skillet over high heat, add the garlic and saute for 2 to 3 minutes, or until tender. Return the green beans to the skillet, stir in the red pepper, and cook for 2 to 3 minutes, or until heated through. Serve immediately.

This recipe yields 4 servings.

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