Chicken Pasta with Peppers

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

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.

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.

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.