Garlic Pepper Noodles
This tangy dish is good with barbecued foods and can be served hot or cold as a pasta salad type of complement.
1 Bag Corkscrew Pasta
3 T Olive Oil
4 Garlic Clove minced
2 Red Bell Pepper sliced into strips
2 Yellow Bell Pepper sliced into strips
1/2 cup Chicken Boilion
1/2 cup Dry White Wine
Heat oil in a skillet. Once heated sautee garlic for about a minute. Add the peppers sautee for about a minute. Add chicken broth and wine and bring to a boil. Simmer covered until mixture is cooked down to about 1/4. Meanwhile cook and drain the pasta.