Angel Hair Pasta with Peppers and Chicken

SUBMITTED BY: Jill M. PHOTO BY: gapch1026

"Great dish with wonderful color and texture; just don't overcook the peppers!"

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (12)

DIRECTIONS

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.
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.
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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 3, 2003 by DREGINEK

Good recipe!! Little spicy (which i think is from the garlic and pepper) but the tastes meld well together. I didn't bother to check the fat or sodium intake on this but it tatses really healthy considering most pasta recipes call for a butter or cream ingrediant. Left out the water chesnuts and used frozen pea pods...will make again! Goes well with garlic bread.

26 users found this review helpful