Santa fe style chili pepper pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettuccine -- or |
| Penne rigate, chili pepper | ||
| Flavored | ||
| ¼ | cup | Extra virgin olive oil |
| 12 | ounces | Chicken breast -- julienned |
| 1 | cup | Yellow bell pepper -- |
| 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 |
| Salt -- to taste | ||
Directions
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