Recipe by Jill M.
"Great dish with wonderful color and texture; just don't overcook the peppers!"
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red bell pepper, julienned
3/4 (8 ounce) can
sliced water chestnuts
sugar snap pea pods
6 thick slices
smoked deli chicken
ground black pepper
2 (8 ounce) packages
angel hair pasta
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.
Excellent try it!!!
This was a really great recipe that won't overstuff you. No heavy sauce - but still lots of flavor. The red bell pepper gives it a great texture and taste. Only thing I changed - added more garlic, but I love garlic! :)
We loved this including the 4 year old. I did take the suggestion and added alittle flour mixture to thicken the sauce, used turkey sausage because that's what I had and didn't use the water chestnuts-YUCK! It was truly tasty and flavorful for my hubby on his new year's diet. Thanks
this was such a good recipe, I marinated my chicken in a ginger and sesame seed marinade for about 1/2 hour. It has such an amazing flavor even my kids liked it.
I'm afraid my photo isn't entirely representative of the written recipe...I wanted to make this but didn't have all the ingredients. I used leftover cubed chicken (baked with a spice rub) and sauteed chopped onions with the peppers. Then added quartered black olives along with the chicken. Garnished the dish with lots of Parmesan cheese. I thought the results were delicious but would like to try the original recipe, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Hair Pasta with Peppers and Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 26
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