ELECTRIC SKILLET PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless chicken breast, cut into 1/2x2-inch strips
1 cup sliced red, green or yellow bell pepper (or combination)
1/2 teaspoon basil
Pinch ground red pepper
Salt and ground black pepper to taste
1 1/2 teaspoons cornstarch
3/4 cup chicken broth
4 ounces linguine or fettuccine, cooked and drained (to serve)

Set skillet temperature to 350 degrees F. Add garlic and oil and saute 2 minutes.

Add chicken; cook and stir for 5 minutes.

Stir in bell peppers and allow to cook an additional 2 minutes or until vegetables are crisp tender and chicken is done.

Reduce temperature to 250 degrees F.

Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minutes or until mixture is hot and thickened.

Serve over pasta.

Servings: 2
Source: Rival