Angel Hair Pasta with Peppers and Chicken recipe

8 servings

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

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.