Served as main course. Non-vegetarian dish.

Italian

1 teaspoon Olive Oil

1 Tablespoon Garlic, minced

1 large Red Bell Pepper, julienned

1 cup Sugar Snap Peas, pods

6 slices roasted deli Chicken, smoked, thick slices

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 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.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 8