In a large skillet heat olive oil to med high heat. Add garlic bell pepper, water chesnuts and pea pods. Reduce heat to med low and cover. Cook for 5 minutes. Cut chicken into strips, approximately 1/4 inch wide. Add chicken, onion powder, ground black pepper and salt to skillet. Cover and cook for 5 more minutes. In a saparate 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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