Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 tablespoon minced garlic

  3. 1 large red bell pepper, julienned

  4. 3/4 (8 ounce) can sliced water chestnuts

  5. 1 cup sugar snap pea pods

  6. 6 thick slices smoked deli chicken

  7. 1 tablespoon onion powder

  8. 1/4 teaspoon ground black pepper

  9. 1 pinch salt

  10. 1 cup chicken broth

  11. 2 (8 ounce) packages angel hair pasta

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.

  2. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.

  3. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.


Send feedback