“Great dish with wonderful color and texture; just don't overcook the peppers!” - by Jill M.
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 224 cal
- 11%
- Fat
- 2.9 g
- 4%
- Carbs
- 38.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 consi..." See moredering 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."
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