Angel Hair Pasta with Chicken and Snow Peas
|Dark sesame oil||2 Teaspoon|
|Snow pea pods||4 Cup (64 tbs), trimmed (Fresh)|
|Julienned sweet yellow peppers||1 Cup (16 tbs)|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Skinned boned chicken breasts||8 Ounce, cut into 1-inch pieces|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Garlic clove||3 Large, minced|
|Chinese five spice powder||1⁄8 Teaspoon|
|Capellini||8 Ounce (Uncooked, Angel Hair Pasta)|
Heat oil in a large nonstick skillet over medium-high heat.
Add snow peas 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.