Chicken Oriental Pasta

4 cups (1000ml) cooked penne pasta
4 skinless chicken breast
2 tsp (10ml) garlic powder
1 onion, chopped
1 green pepper, chopped
1/4 cup (50ml) low or medium sodium soya sauce
3 cups (750ml) bean sprouts (fresh not canned)
1 tsp (5ml) paprika
1 tsp (5ml) chili pepper
1 tsp (5ml) black pepper


Cook noodles as per instructions on package. In a wok or large frying pan, heat on medium, cook chicken strips then remove from pan. Add onions, green pepper and garlic powder. Stir fry until tender. Add soya sauce, paprika, chili pepper, black pepper, bean sprouts, cooked chicken and noodles. Toss until sprouts are tender but not mushy.

Makes 4 servings.


Note: I like to serve this without pasta as the entree with cold oriental noodles with peanut sauce as a side.


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