| 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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