Santa fe pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Salt |
| ½ | teaspoon | Chili powder |
| Black pepper, to taste | ||
| 1 | dash | Cayenne pepper |
| 12 | ounces | Evaporated skim milk |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Fresh cilantro, leaves |
| ½ | pounds | Pasta, dry, cooked |
Directions
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