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Step 1
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| Cut chicken into strips. Place in Zip-lock bag. Pur in some oil, add some red pepper seasoning and oregano. Add chicken and massage so all gets some coverage. Merinade this for a few hours in the fridge. |
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Step 2
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| Cut up onion and garlic. Use 1 large onion and half a bulb of garlic per recipe. Open one can of chicken stock and about 3 chicken-flavored bouillon cubes. |
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Step 3
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| After chicken has merinaded, place the chicken in a pan. Discard the merinade. The oil and seasoning "stuck" to the chicken will be plenty. In about 10 minutes, add the chicken stock and bouillon. You can add the red peppers now but I find they get too beat-up so I put them in after 20 minutes or so. Cover and let everything come to a boil then let it simmer for awhile. |
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Step 4
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| You can leave it simmering for as long as you have time for. Just watch to be sure the liquid does not boil off completely. |
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Step 5
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| Cook pasta. |
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Step 6
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| When there is just a few minutes left on the pasta, prepare your corn starch and water. Use a few tablespoons and add water. Mix until all the corn starch is dissolved. Add to the chicken. I try to move the chicken and red peppers out of the way while doing this mixing so they don't get too smooshed. I use a spatula (pancake turner) to mix it in. Once everything in the pan is mixed and thickened, you are ready to serve over hot pasta. |
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Step 7
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| Add a bit of parmesan cheese or have available on the table. |
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