SINGAPORE NOODLES WITH CHICKEN

INGREDIENTS:

  • 7 oz angel hair pasta
  • 1/2 lb chicken breast chunks
  • 1 tbsp oyster sauce
  • 1 tsp low sodium soy sauce
  • 1 tbsp basil
  • 1 tbsp JGM Products paprika
  • 1/2 tbsp JGM Products cayenne pepper
  • 1 tbsp JGM Products all purpose seasoning
  • 1 tbsp JGM Products medium hot curry
  • 1 small chopped onion
  • 1 chopped pimento
  • 1 smal sliced carrot
  • 1 small sliced sweet pepper
  • 1 1/2 cups snow peas
  • 3 cloves grated garlic
  • 2 tbsp chopped parsley (fresh)
  • 2 tbsp olive oil
  • 1 cup waterIMG_2200.JPG

METHOD:

  1. Cook pasta according to package instructions. Set aside.
  2. Season chicken with all purpose, Cayenne, paprika, basil, curry and oyster sauce. Set aside.
  3. Heat skillet on low/medium heat.
  4. Saute garlic, onions and pimentos.
  5. Add chicken, carrots and sweet peppers. Cook for 1 min covered.
  6. Remove lid and add 1 cup water.
  7. Continue cooking until chicken and veggies are properly cooked. Roughly 3 mins (but can depend on the size of the chicken chunks).
  8. Add snow peas when the chicken and veggies are just about finished (the heat will cook the snow peas…I like to have them with a little crunch).
  9. Remove from heat.
  10. Add cooked pasta and parsley.
  11. Mix well.
  12. TIME TO EAT! πŸ˜€
IMG_2175
Looks and smells soooo good after the chicken, veggies and water are all added to the skilletΒ 
IMG_2177
Cooked pasta and freshly chopped parsley are added to the chicken and veggies

 

One Comment Add yours

  1. SauceBox says:

    Looks awesome! Thanks for the recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

    Liked by 1 person

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