Pasta with Chicken and Bell Pepper
Start by placing the pasta in a pot filled with hot water and let it cook for 8 minutes.After this time has passed, drain all the water and transfer this pasta to a plastic bottle with the top cut off.Cover it with plastic wrap, place it in the refrigerator and let it chill for 30 minutes.In a medium bowl, place the chicken breast cut into strips.Season with the salt, the black pepper, the garlic powder, the onion powder, the sweet paprika, the chili flakes, a drizzle of olive oil and mix to incorporate.Add the cornstarch and mix.In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up.Add the seasoned chicken and fry until golden brown.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the onion cut into small cubes, the grated garlic cloves, the bell peppers cut into strips, the sliced red chili pepper and sauté for 5 minutes.Then adad the cabbage cut into strips.Season with the salt, the black pepper and the soy sauce.Next, dissolve the cornstarch into 50ml of water and add it to the skillet.Add the water, stir to incorporate and let everything cook for 5 minutes.Then cut the pasta we prepared into strips, add the pasta to the skillet with the remaining ingredients and stir everything very well.Add the chicken we prepared.Cover the skillet and let everything cook for another 3 minutes.Serve.
Ingredientes
- 250g of Pasta
- 1 Plastic Bottle
- 400g of Chicken Breast
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Onion Powder
- 1 Teaspoon of Sweet Paprika
- 1 Pinch of Chili Flakes
- Olive Oil
- 2 Tablespoons of Cornstarch
- Vegetable Oil
Sautéed Vegetables
- Olive Oil
- 1 Onion
- 3 Cloves of Garlic
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Red Chili Pepper
- ½ Cabbage
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 50ml of Soy Sauce
- 1 Tablespoon of Cornstarch
- 50ml of Water
- 500ml of Water
Modo de Fazer
Start by placing the pasta in a pot filled with hot water and let it cook for 8 minutes.
After this time has passed, drain all the water and transfer this pasta to a plastic bottle with the top cut off.
Cover it with plastic wrap, place it in the refrigerator and let it chill for 30 minutes.
In a medium bowl, place the chicken breast cut into strips.
Season with the salt, the black pepper, the garlic powder, the onion powder, the sweet paprika, the chili flakes, a drizzle of olive oil and mix to incorporate.
Add the cornstarch and mix.
In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up.
Add the seasoned chicken and fry until golden brown.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the onion cut into small cubes, the grated garlic cloves, the bell peppers cut into strips, the sliced red chili pepper and sauté for 5 minutes.
Then adad the cabbage cut into strips.
Season with the salt, the black pepper and the soy sauce.
Next, dissolve the cornstarch into 50ml of water and add it to the skillet.
Add the water, stir to incorporate and let everything cook for 5 minutes.
Then cut the pasta we prepared into strips, add the pasta to the skillet with the remaining ingredients and stir everything very well.
Add the chicken we prepared.
Cover the skillet and let everything cook for another 3 minutes.
Serve.
