Pasta with Chicken and Stir-Fried Bell Pepper

Ingredients

• Pasta3/4 cup (120 g)
• Chicken Breast120 g
• Garlic1 clove (3 g)
• Ginger1/2 slice (1 g)
• Soy Sauce1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)
• Carrot1/2 medium (30 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the indicated time on the package. Once ready, remove and drain.

2. 2

   Step 2

   In the meantime, cut the chicken into bites and add salt and pepper. Chop the garlic and ginger.

3. 3

   Step 3

   Mix the ginger with half the garlic and soy sauce.

4. 4

   Step 4

   Heat half the oil in a pan or wok over high heat.

5. 5

   Step 5

   Sear the chicken until all its sides are browned and then add the remaining garlic. Stir-fry for 2 minutes.

6. 6

   Step 6

   Pour half the liquid mixture to the chicken, mix and let cook for 1 more minute.

7. 7

   Step 7

   Then cut the bell pepper into strips and grate the carrot. You can use red and/or green bell pepper.

8. 8

   Step 8

   Add the bell pepper with the carrot and stir-fry over medium heat for about 6-7 minutes. You can add some spinach leaves.

9. 9

   Step 9

   Then pour the remaining liquid mixture with the pasta and let cook for 1 more minute. Turn off and remove.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta with Chicken and Stir-Fried Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.