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Ms. Joan’s Kitchen
Angel Hair Pasta Superb
for your Summer Evening
Angel hair pasta dressed with arichoke hearts and sliced water chestnuts with just the right touch of seasonings is the perfect evening meal.
No need to dash out to the store in the 100 plus degree heat of an August afternoon in Texas.
Stay in the cool for this dish as the ingredients are most likely handy in your pantry.
*****Ingredients*****
- 8 ounces angel hair pasta
- 6 ounce jar marinated artichoke hearts (chopped)
- 8 ounce can sliced water chestnuts
- 1/2 medium red bell pepper julienned
- 2 large cloves garlic (finely minced)
- 1/2 cup chicken broth
- 1 1/2 t onion powder
- 1/8 t Black Pepper
- 1/2 t salt
- 1 t olive oil
- 1/3 cup freshly grated parmesan sheese
- 1/3 cup fresh flat leaf Italian parsley
Heat olive oil in large skillet. Add garlic and saute until golden. Add julienned bell pepper, chopped artichoke hearts and sliced water chestnuts to skillet. Cook approximately 5 minutes.
Add in the chicken broth and simmer, covered another 5 minutes.
Prepare angel hair pasta as package directs. Be careful not to overcook. Drain pasta well, serve on plates, serve sauce over pasta.
Top with freshly grated parmesan cheese and minced parsley.
Garnish with parsley sprigs.
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Beef
Chili-Soups-Stews
Pasta
Pork
Seafood
Side Dishes