Chicken and Capsicum Pasta
(40)
30 minutes
I love the colours in this dish, the bright red of the capsicum and green of the sugar snap peas. It tastes great too.
Jill M.
41 people made this
Ingredients
Serves: 4
- 1 teaspoon olive oil
- 1 tablespoon crushed garlic
- 1 large red capsicum, julienned
- 185g sliced water chestnuts
- 1 cup sugar snap pea pods
- 6 thick slices smoked chicken
- 1 tablespoon onion powder
- 1/4 teaspoon ground black pepper
- 1 pinch salt, to taste
- 1 cup (250ml) chicken stock
- 500g angel hair pasta
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a large frypan heat olive oil to medium high heat. Add the garlic, capsicum, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
- Cut chicken into strips approximately 5mm wide.
- Add the chicken, onion powder, ground black pepper and salt to the frypan. Cover and cook for 5 more minutes.
- In a separate small saucepan heat the chicken stock to a near boil. Pour the hot stock into the vegetable/chicken frypan.
- Toss and serve mixture over cooked angel hair pasta immediately.
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Reviews and Ratings
Global Ratings:
(40)
Reviews in English (27)
42
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. - 18 May 2002 (Review from Allrecipes USA and Canada)