Opa’s Smoked Chicken With Angel Hair Pasta And Peppers

Opa's Smoked Chicken with Angel Hair Pasta and Peppers

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.

Author

Opa's Smoked Meats

Prep Time

15 minutes

Cook Time

15 minutes

Servings

8

Category

Main Course

Cuisine

American

Ingredients

• 1 Opa's Smoked Chicken, shredded
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 1 large red bell pepper, julienned
• 3/4 of an 8-ounce can sliced water chestnuts
• 1 cup sugar snap pea pods
• 1 tablespoon onion powder
• 1/4 teaspoon ground black pepper
• 1 pinch salt
• 1 cup chicken broth
• 2 packages (8 ounce each) angel hair pasta

Directions

1. 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.
2. Add the chicken. Add the Opa's Smoked Chicken, onion powder, black pepper, and salt. Cover and cook 5 more minutes.
3. 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.