Angel Hair Pasta with Chicken and Spring Vegetables
Angel Hair Pasta with Chicken and Spring Vegetables

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, angel hair pasta with chicken and spring vegetables. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Angel Hair Pasta with Chicken and Spring Vegetables is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Angel Hair Pasta with Chicken and Spring Vegetables is something which I’ve loved my whole life.

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To get started with this recipe, we have to prepare a few ingredients. You can have angel hair pasta with chicken and spring vegetables using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Angel Hair Pasta with Chicken and Spring Vegetables:
  1. Get 1/2 pound angel hair pasta
  2. Make ready 2 chicken breasts boneless, skinless
  3. Make ready 1 tbsp olive oil
  4. Prepare 1 cup peas snow
  5. Prepare 3 carrots , cut into matchsticks (about 1 cup)
  6. Prepare 1/2 red bell pepper , cut into matchsticks (about 1/2 cup)
  7. Take 2 cloves garlic , minced
  8. Prepare 2 cups oyster sauce hoisin sauce mild or
  9. Get 2 scallions , thinly sliced

The chicken and vegetables are a light and flavorful combination. The dish is served over angel hair pasta or linguine. Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm. Meanwhile, in large nonstick skillet, heat oil over medium-high heat.

Steps to make Angel Hair Pasta with Chicken and Spring Vegetables:
  1. In a large pot, cook the pasta according to package directions. Drain and set aside.
  2. Meanwhile, coat a large skillet with cooking spray and set over medium heat. Add the chicken and cook, stirring constantly, for 3 to 4 minutes, or until the chicken is no longer pink and the juices run clear. Transfer to a plate and set aside.
  3. Wipe out the skillet with a paper towel and increase the heat to medium-high. Add the oil and heat for about 1 minute, then add the snow peas, carrots, and bell pepper. Cook, stirring constantly, for about 5 minutes, or until the vegetables brighten in color and become slightly tender.
  4. Add the garlic and chicken for the last minute or two of cooking and heat through. Add the cooked pasta, oyster sauce, and scallions and toss until thoroughly coated. Serve immediately.

Reserve ½ cup cooking water, then drain pasta and vegetables; return to saucepot and cover to keep warm. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon each salt and pepper. Cook pasta according to package directions. Do not over cook the pasta.

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