Chicken and Capsicum Pasta

    Chicken and Capsicum Pasta


    39 people made this

    I love the colours in this dish, the bright red of the capsicum and green of the sugar snap peas. It tastes great too.

    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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Cut chicken into strips approximately 5mm wide.
    3. Add the chicken, onion powder, ground black pepper and salt to the frypan. Cover and cook for 5 more minutes.
    4. In a separate small saucepan heat the chicken stock to a near boil. Pour the hot stock into the vegetable/chicken frypan.
    5. Toss and serve mixture over cooked angel hair pasta immediately.

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