Angel Hair Pasta with Peppers and Chicken recipe

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Ingredients

1 teaspoon olive oil
1 tablespoon minced garlic
1 large red bell pepper, julienned
¾ (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
6 thick slices smoked deli chicken
1 tablespoon onion powder
¼ teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta

Nutrition Info

221.9 calories
carbohydrate: 38.2 g
cholesterol: 10.1 mg
fat: 2.8 g
fiber: 3.6 g
protein: 10.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 368.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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