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Opa’s Smoked Chicken With Angel Hair Pasta And Peppers
Opa's Smoked Chicken with Angel Hair Pasta and Peppers
Opa's Smoked Meats
8
15 minutes
15 minutes
American
Main Course
Easy
Weeknight dinners
A bright, fast skillet that leans on smoke for its backbone. Shredded Opa's Smoked Chicken meets julienned red bell pepper, sugar snap peas, and water chestnuts, then gets loosened with a splash of hot broth and tossed over angel hair. Light on its feet, quick on the clock, and full of flavor without much effort.
Ingredients
- 1 Opa's Smoked Chicken, skin and bones removed, shredded
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 1 large red bell pepper, julienned
- 1 can (8 ounce) sliced water chestnuts, drained
- 1 cup sugar snap pea pods
- 1 tablespoon onion powder
- 1/4 teaspoon ground black pepper
- 1 pinch salt
- 2 cups chicken broth
- 2 packages (8 ounce each) angel hair pasta
Directions
- Cook the pasta. Cook the angel hair according to the package directions, then drain and keep warm.
- Cook the vegetables. In a large skillet, heat the olive oil over medium-high heat. Add the garlic, bell pepper, water chestnuts, and pea pods. Reduce heat to medium-low, cover, and cook 5 minutes.
- Add the chicken. Add the Opa's Smoked Chicken, onion powder, black pepper, and salt. Cover and warm 5 more minutes.
- Finish over pasta. In a small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the skillet, toss, and serve over cooked angel hair pasta immediately.
Frequently Asked Questions
Is Opa's smoked chicken already cooked?
Yes. It's fully cooked, so you're warming it and letting it season the vegetables.Can I use a different pasta?
Thin spaghetti or linguine work well in place of angel hair.How do I keep the pasta from drying out?
Toss it with the hot broth right away and serve immediately.