Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 tablespoon finely chopped garlic

  3. 1 large red pepper, julienned

  4. 3/4 (227g) tin sliced water chestnuts

  5. 180g sugar snap peas

  6. 6 thick slices smoked deli chicken

  7. 1 tablespoon onion powder

  8. 1/4 teaspoon ground black pepper

  9. 1 pinch salt

  10. 240ml chicken stock

  11. 450g spaghetti or angel hair pasta

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to packet's instructions. Drain.

  2. Meanwhile, in a large frying pan, heat oil over medium high heat. Add the garlic, pepper, water chestnuts and peas. Reduce heat to medium-low and cover. Cook for 5 minutes.

  3. Cut chicken into strips, approximately 5mm wide. Add the chicken, onion powder, ground black pepper and salt to the pan. 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 pan. Toss and serve mixture over cooked pasta immediately.


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