Santa fe style chili pepper pasta

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

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