| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bottled Italian or "lite" Italian salad dressing |
| 1 |
lb |
Boneless chicken breasts cut into thin strips |
| 4 |
ts |
Finely chopped fresh cilantro -or- |
| 2 |
ts |
Dried cilantro; divided |
| 1/8 |
ts |
Plus |
| 1/4 |
ts |
Ground cumin; divided |
| 1 |
md |
Onion; chopped |
| 8 |
sm |
Tomatoes; chopped -or- |
| 1 |
cn |
(28-oz) crushed tomatoes |
| 1 |
cn |
(4-oz) chopped green chiles |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Hot pepper sauce |
| 12 |
oz |
Spaghetti twists or fusilli pasta; cooked and drained |
| 1 |
c |
Finely shredded Monterey Jack or Cheddar cheese (about 3 oz = 1 cup) |
INSTRUCTIONS
In large skillet, heat 2 tablespoons Italian dressing and cook chicken
with cilantro--1 teaspoon fresh or 1/2 teaspoon dried--and 1/8 teaspoon
cumin until done. Set aside.
Heat an additional 2 tablespoons Italian dressing and cook onion 3 minutes
or until almost tender.
Add tomatoes, chiles with their liquid, sugar, hot pepper sauce, remaining
1/4 cup Italian dressing and 1/4 teaspoon cumin. Bring mixture to a boil.
Simmer about 20 minutes.
Stir in cooked chicken and remaining cilantro. Heat through.
To serve, spoon sauce over pasta and sprinkle with cheese. Yields about 4
servings.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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