Pepper pasta
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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
