Black-Peppered Chicken Spaghetti

Name: Black-Peppered Chicken Spaghetti
Total time: 60 min
Yield: 5 servings
Ingredients: 1 pack (800 g) spaghetti noodles; 1 L water; 5 tbsp oil, divided; 6 cloves garlic, crushed and minced; 1 green capsicum, cut into 8 pieces; 1 red capsicum, cut into 8 pieces; 1 big onion, minced; 100 ml cream; 6 chicken fillets, cut into 2 cm pieces; 25 g black pepper; 2 tbsp salt; 2 tbsp parsley

60 min · serves 5

Ingredients

1 pack (800 g) spaghetti noodles
1 L water
5 tbsp oil, divided
6 cloves garlic, crushed and minced
1 green capsicum, cut into 8 pieces
1 red capsicum, cut into 8 pieces
1 big onion, minced
100 ml cream
6 chicken fillets, cut into 2 cm pieces
25 g black pepper
2 tbsp salt
2 tbsp parsley

Steps

Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.
Boil the chicken in salted water until the color changes. Drain the chicken.
Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion.
Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.
Add the spaghetti, and toss together until well-mixed.
Serve hot.

More recipes with pasta, garlic, bell pepper, onion, cream, chicken or parsley

Adapted from “Black-Peppered Chicken Spaghetti” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.