Chicken and Capsicum Pasta
1
Chicken and Capsicum Pasta
I love the colours in this dish, the bright red of the capsicum and green of the sugar snap peas. It tastes great too.
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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(39)
Reviews in English (26)
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)
Write a review
Click on stars to rate