Pasta with Bell Pepper and Chicken

Start by cutting the cooked pasta into cubes and set aside. 

In a large skillet over medium to low heat, add a drizzle of olive oil, the onion chopped into small cubes, the crushed garlic cloves and sauté until lightly golden brown. 

Add the bell pepper also cut into strips, the carrot cut into thin strips and stir to combine.

Then add the water and stir once more. 

Cover the skillet and let everything cook for 10 minutes.

In a medium bowl, add the chicken breast chopped into cubes. 

Season with the salt, the black pepper, the garlic powder, the onion powder, the sweet paprika and mix everything very well to incorporate.

Add the wheat flour and mix once more. 

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom. 

Add the seasoned chicken and fry until golden brown.

Remove from the skillet and set aside.

Next, uncover the skillet with the vegetables. 

Season with the salt, a pinch of black pepper and the soy sauce. 

Dissolve the cornstarch in the water, add it to the skillet and stir everything very well to combine.

Add the pasta we cut earlier and give it a good stir. 

Finally, add the chicken we prepared and stir once more. 

Serve.