Yield: 4 Servings
|½ cup||Green onion, sliced|
|2||Cloves garlic, minced|
|1 tablespoon||Olive oil|
|1½ medium||Red and green bell peppers, diced|
|½ pounds||Boneless skinless chicken breast halves, cut 1 inch cubes|
|½ teaspoon||Chili powder|
|Black pepper, to taste|
|1 dash||Cayenne pepper|
|12 ounces||Evaporated skim milk|
|½ cup||Fresh cilantro, leaves|
|½ pounds||Pasta, dry, cooked|
Cook green onion and garlic in large skillet over med-high heat for 1-2 minutes. Add bell peppers, chicken, salt, chili powder, black pepper and cayenne pepper, cook for 4-5 minutes until chicken is no longer pink.
mix small amount of evaporated milk with cornstarch in small bowl. add to skillet; stir in remaining milk and cilantro. mix well. cook over med-high heat until slightly thickened, stirring occasionally.
serve over pasta.
Posted to Digest eat-lf.v001.n003 Recipe by: Columbia Daily Tribune - Associated Press From: Diane_Jennings@...
Date: Fri, 03 Jan 97 12:41:17 CST