Over the weekend, knowing that I needed to cook a chicken breast lounging in the fridge, I surveyed what I had in the fridge.
This little dish was the result:
Slice the chicken breast into quarter-inch pieces. Throw in a skillet with a bit of olive oil. Sprinkle with seasoned salt and cook until the chicken is done. Remove chicken and keep warm.
Throw 1/4 cup of diced red pepper into the skillet, perhaps adding some oil. Simmer on low until the pepper starts to relax. Add 1 tsp of turmeric. Meanwhile, cook some angel hair pasta.
Mix 1 tsp corn starch into a cup or so of white wine. Add the juice of one lemon. Pour the liquid into the peppers and oil, and stir over medium heat until thickened. Add the chicken pieces, and the drained pasta.