½ lb. angel hair pasta or substitute spaghetti
1 pkg. Veat Breast, found in the frozen aisle
3 cloves garlic, minced
½ med. red bell pepper, sliced in thin strips
1 med. zucchini, sliced
½ med. onion, sliced
½ tsp. salt
Olive oil
Black pepper to taste
Sliced green onion for garnish
Chopped cilantro for garnish

1. Cook angel hair pasta according to directions on the package. Drain, toss with a little olive oil and set aside.
2. Pan-fry the thawed Veat Breast in a little bit of olive oil. Slice thinly, and set aside.
3. In a wok, heat 3 tablespoons olive oil, then add the garlic and onions. Sauté until onions are translucent. Add the bell peppers and zucchini. Sauté until the vegetables are half cooked. Add the salt and black pepper.
4. Add the pasta and mix it together. Remove from heat. Add the Veat Breast. Mix and then arrange on a platter. Sprinkle the sliced green onions and cilantro for garnish. Serve and enjoy.

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