NWPA Growers Co-op
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Pepper pasta

3 large bell peppers (1 red, 1 orange, and 1 yellow)

1 pound chicken breast, cut into 2 inch pieces

Salt and black pepper, to taste

¼ cup vegetable oil

4 cloves fresh garlic, pressed

1 lb hot, cooked fettucine

1/8 cup bottled teriyaki sauce

1/8 cup soy sauce

 

Cut bell peppers into strips.  Season chicken with salt and pepper.  Heat oil in a large skillet over medium heat.  Sauté garlic 1 minute to soften.  Add chicken.  Stir-fry 5 minutes. Add bell peppers, sauté 3 minutes.  Add teriyaki sauce and soy sauce, cover, reduce heat to low and steam 2-3 minutes, until peppers are just tender.  Pour mixture over pasta in serving dish.  Season with black pepper.  Serve hot.

 

From Farm-Fresh Recipes by Janet Majure


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