Black-Peppered Chicken Spaghetti

• 1 pack (800 g) spaghetti noodles
• 1 L water
• 5 tbsp oil, divided
• 6 cloves garlic, crushed and minced
• 1 green capsicum, cut into 8 pieces
• 1 red capsicum, cut into 8 pieces
• 1 big onion, minced
• 100 ml cream
• 6 chicken fillets, cut into 2 cm pieces
• 25 g black pepper
• 2 tbsp salt
• 2 tbsp parsley

Ingredients for 5 servings (3.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.

   Stovetop
2. 2

   Boil the chicken in salted water until the color changes. Drain the chicken.

   Stovetop
3. 3

   Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion.

   Stovetop
4. 4

   Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.

5. 5

   Add the spaghetti, and toss together until well-mixed.

6. 6

   Serve hot.