Angel Hair Pasta with Peppers and Chicken

Angel Hair Pasta with Peppers and Chicken


"Great dish with wonderful color and texture; just don't overcook the peppers!"


servings 224 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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  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.
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  1. 39 Ratings


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...

Too watery.

Excellent try it!!!

This was a really great recipe that won't overstuff you. No heavy sauce - but still lots of flavor. The red bell pepper gives it a great texture and taste. Only thing I changed - added more g...

We loved this including the 4 year old. I did take the suggestion and added alittle flour mixture to thicken the sauce, used turkey sausage because that's what I had and didn't use the water ch...

this was such a good recipe, I marinated my chicken in a ginger and sesame seed marinade for about 1/2 hour. It has such an amazing flavor even my kids liked it.

Pretty mediocre.

I'm afraid my photo isn't entirely representative of the written recipe...I wanted to make this but didn't have all the ingredients. I used leftover cubed chicken (baked with a spice rub) and sa...

Hubby and I love it! We omitted the water chestnuts and topped the finished product with feta cheese. Delicious!