Wednesday, August 1, 2012

Chicken and Snap Peas

Found this recipe in Martha Stewart's Everyday Food June 2012 edition here. Made it for dinner the other night in under 15 minutes. Great light dinner when you are in a rush!

I used thin slice chicken breast pieces which cooks very quickly. I seasoned them with salt and pepper, then cooked them in olive oil with some garlic powder. Once the chicken started to get golden I added the vinegar, sugar, and red pepper flakes.

Meanwhile, I cooked up spaghetti which is one of the faster cooking pastas.

When I added in the pasta I added the snap peas and basil. When the pasta was done I added it into the frying pan with the chicken and peas, added some olive oil and a little sprinkle of garlic powder and tossed it together.

I didn't know about the cider vinegar but this was a sweet dish with a little kick from the red pepper flakes.
Seasoned with salt and pepper
Add seasonings and vinegar to pan

Add snap peas

Toss with pasta


Chicken and Snap Peas
Serves 2

Olive Oil
3 pieces of think sliced chicken breast
salt & pepper
1 tsp garlic powder (some for chicken, some for coating at the end)
1/4 cup of cider vinegar
2 tsp sugar
1/4 tsp red-pepper flakes
snap peas
basil leaves

In a large skillet heat oil and some garlic powder. Season chicken with salt and pepper, cook until deep golden, about 5-7 minutes. Add vinegar, sugar, and red pepper flakes.

Cook pasta according to box directions. Add snap peas to

Add pasta back into frying pan and toss with remaining garlic powder and a drizzle of olive oil.

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