Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Green onion, sliced |
2 \N | 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 |
\N \N | 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 |
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