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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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