Santa Fe Pasta
Michael Lambert
ingredients
- 1/2 cup sliced green onion
- 1 clove garlic, minced
- 1 Tbs vegetable oil
- 1 medium green bell pepper, cut into 2 inch strips
- 1/2 large red bell pepper, cut into 2 inch strips
- 1/2 lb boneless skinless chicken breasts, cut into 2 inch strips
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1 dash Cayenne pepper
- 1 csn evaporated milk
- 1 Tbs cornstarch
- 1/2 lb dried pasta, cooked, drained and kept warm
directions
- 1
In a large skillet over medium high heat, cook green onion and garlic in oil for 1 to 2 minutes. Add bell peppers, chicken, salt, chili powder, black pepper, and Cayenne pepper. Cook for 4 to 5 minutes, or until chicken is no longer pink.
- 2
Makes a small amount of evaporated milk with cornstarch in a small bowl. Add to skillet; stir in remaining milk. Mix well. Cook over medium high heat until slightly thickened, stirring occasionally. Serve over pasta.
Source: Michael
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