Pepper Pasta

Makes 9 servings
3 large bell peppers (1 red, 1
orange, 1 yellow)
3 lbs chicken breast cut in 2-
inch pieces
Salt and lemon pepper, to taste
1/4 c vegetable oil
6 green onions, chopped
4 cloves fresh garlic, pressed
1 lb hot, cooked fettucine
1/4 c bottled teriyaki sauce
1/4 c soy sauce
Ground black pepper, to taste
1. Cut red, orange and yellow bell
peppers into strips. Generously
season chicken with salt and lemon
2. Heat oil in large skillet over medium
heat. Sauté green onions and garlic
1 minute to soften; don’t brown. Add
chicken. Stir-fry 5 minutes. Add bell
peppers; sauté 3 minutes.
3. Add teriyaki sauce and soy sauce;
cover, reduce heat to low, and
steam 2-3 minutes, until peppers
are tender but not soft. Pour mixture
over pasta in serving dish. Season
with pepper. Serve hot.

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