Angel Hair Pasta with Peppers and Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great dish with wonderful color and texture; just don't overcook the peppers! Ingredients:
1 teaspoon olive oil |
1 tablespoon minced garlic |
1 large red bell pepper, julienned |
3/4 (8 ounce) can sliced water chestnuts |
1 cup sugar snap pea pods |
6 thick slices smoked deli chicken |
1 tablespoon onion powder |
1/4 teaspoon ground black pepper |
1 pinch salt |
1 cup chicken broth |
2 (8 ounce) packages angel hair pasta |
Directions:
1. In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
2. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
3. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.
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