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.
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| Seasoned with salt and pepper |
 |
| Flip! |
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| Seasonings |
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| Add seasonings and vinegar to pan |
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| Add snap peas |
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| Toss with pasta |
Enjoy!
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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