Angel Hair Pasta with Peppers and Chicken

Angel Hair Pasta with Peppers and Chicken

  • Prep: 20 min
  • Cook Time: 20 min
  • Total: 40 min
  • Serving: 8
Great dish with wonderful color and texture; just don't overcook the peppers!


  • 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • 1 large red bell pepper, julienned
  • 3/4 (8 ounce) can sliced water chestnuts
  • 1 cup sugar snap pea pods
  • 6 thick slices smoked deli chicken
  • 1 tablespoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • 1 cup chicken broth
  • 2 (8 ounce) packages angel hair pasta


  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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