2 teaspoons dark sesame oil
4 cups fresh snow pea pods, trimmed
1 cup julienne sliced sweet yellow pepper
½ teaspoon dried crushed red pepper
8 ounces skinned, boned chicken breasts, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
3 large cloves garlic, minced
½ teaspoon salt
1/8 teaspoon chinese five-spice powder
8 ounces angel hair pasta, uncooked
- Heat oil in a large nonstick skillet over medium-high heat. Add snow pease and next 5 ingredients; saute 5 minutes or until chicken is done. Add salt and five-spice powder; cook 1 additional minute. Remove from heat and set aside.
- Cook pasta according to package directions, omitting salt and fat, drain well. Combine snow pea mixture and pasta, tossing well. Makes 4 (2 cup) servings.
Amount per serving