| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Pasta, Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Green onion, sliced |
| 2 | Cloves garlic, minced | |
| 1 | tb | Olive oil |
| 1 1/2 | md | Red and green bell peppers, diced |
| 1/2 | lb | Boneless skinless chicken breast halves, cut 1 inch cubes |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| Black pepper, to taste | ||
| 1 | ds | Cayenne pepper |
| 12 | oz | Evaporated skim milk |
| 1 | tb | Cornstarch |
| 1/2 | c | Fresh cilantro, leaves |
| 1/2 | lb | Pasta, dry, cooked |
INSTRUCTIONS
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@muccmail.missouri.edu Date: Fri, 03 Jan 97 12:41:17 CST
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