Directions:
Slice the chicken into strips. Thinly slice the bell pepper and onion. Mince the garlic and parsley,
keeping them separate. Blanch snow peas in salted boiling water and shock in ice water. Cook pasta in salted boiling water until tender.
Drain and shock. Heat pan and oil until lightly smoking. Season chicken with salt, pepper and paprika. Add to pan and cook until light
color is achieved. Remove and hold. Add onions and bell peppers to pan. Sauté on medium heat for 4 - 5 minutes. Add garlic and cook for
1 minute. Add the snow peas and cook for 1 minute. Add the white wine and cook for 1 minute. Add sauce and herbs (basil and parsley)
and cook for three minutes. Add drained pasta and chicken. Reheat. Sprinkle with cheese. Toss to coat.
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