Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Fettuccine -- or |
| \N \N | Penne rigate, chili pepper |
| \N \N | Flavored |
| ¼ cup | Extra virgin olive oil |
| 12 ounces | Chicken breast -- julienned |
| 1 cup | Yellow bell pepper -- |
| \N \N | Julienned |
| 1 cup | Leeks -- sliced |
| 1 cup | Jicama -- julienned |
| 1 teaspoon | Garlic -- minced |
| ⅓ cup | Fresh cilantro -- chopped |
| 1 teaspoon | Oregano |
| ¾ cup | Chicken broth |
| ⅓ cup | Romano cheese -- grated |
| \N \N | Salt -- to taste |
Cook pasta according to package directions. Meanwhile, heat olive oil, chicken and pepper in large skillet for 4 minutes. Add bell peppers, jicama, garlic, and spices and cook for additional 5 minutes. Add chicken broth and simmer for 3 minutes. Mix with the hot, drained pasta, sprinkle with cheese and serve.
Makes 3 dinner or 6 appetizer portions. Source AIPC pamphlet Recipe By : LaBella, American Italian Pasta Co