Black-Peppered Chicken Spaghetti
Photo: Arnold Gatilao, CC BY 2.0
Black-peppered chicken spaghetti gets its character from a very generous 25 g of black pepper, stirred into a light cream sauce with garlic, onion, and two colors of capsicum. The chicken is boiled first and then folded into the skillet, so the pieces stay tender and soak up the pepper. One pack of spaghetti feeds five, and the whole pan is ready in about an hour.
Instructions
Bring the water to a boil in a large pot. Add the spaghetti and 2 tbsp of the oil, and boil for 10 minutes. Drain the spaghetti, keeping back a little of the cooking water.
Boil the chicken pieces in salted water until the meat changes color and is no longer pink. Drain the chicken and set it aside.
Heat the remaining oil in a non-stick skillet. Add the garlic, green and red capsicum, and onion, and fry until the vegetables soften.
Add the drained chicken, cream, black pepper, salt, and parsley to the skillet. Stir until everything is evenly coated in the creamy, peppery sauce.
Add the spaghetti to the skillet and toss until the noodles are well mixed with the chicken and vegetables. Serve hot.
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