Santa fe pasta

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

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