Chicken and peppers spaghetti recipe

Ingredients:

1 lb spaghetti or any pasta of your choice
2 cups chicken breast, cut into strips
1 red bell pepper, seeds removed and cut into strips
1 to 2 Jalapeño peppers, seeds removed and cut into strips
2 Tbsp garlic powder
5 Tbsp pure olive oil
1/2 tsp ground basil
1/2 tsp ground oregano
1 tsp parsley flakes
1 cup finely shredded Parmesan cheese and 1/8 cup more for topping
salt and pepper

Procedure:

1. Season chicken with 1 Tbsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Let sit in the refrigerator for 15 minutes.
2. In a large saucepan, cook pasta al dente according to package directions. Drain and set aside. Reserve about 3 Tbsp of pasta cooking water.
3. In the same saucepan, stir fry chicken in olive oil for about 5 minutes or until cooked. Add the red bell pepper and Jalapeño pepper, and stir fry until the peppers are cook but still crisp. Add remaining garlic powder. Season with salt and pepper to suit your taste. Turn the heat off.
4. Add the pasta, basil, oregano, Parmesan cheese and reserved pasta cooking water. Toss until well combined. Transfer to a serving dish. Top with Parmesan cheese and sprinkle with parsley flakes.

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