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Santa Fe Pasta

Fettuccine.Inn's picture
Ingredients
  Dried pasta 8 Ounce, cooked, drained and kept warm
  Vegetable oil 1 Tablespoon
  Sliced green onions 1⁄2 Cup (8 tbs) (About 6 Onions)
  Garlic 1 Clove (5 gm), finely chopped
  Boneless, skinless chicken breast halves 8 Ounce, cut into 2-inch strips (About 2 Breast Halves)
  Green bell pepper strips 1 Cup (16 tbs) (1 Large Sized)
  Red bell pepper strips 1 Cup (16 tbs) (1 Large Sized)
  Salt 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Low fat evaporated milk 12 Fluid Ounce (1 1/2 Cups)
  Cornstarch 1 Tablespoon
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Use a large skillet, to heat oil over medium-high heat.
2) Sauté green onions and garlic by constant stirring for 1 to 2 minutes.
3) Fold in chicken, bell peppers, salt, chili powder, black pepper and cayenne pepper to cook by stirring occasionally for 4 to 5 minutes or until chicken is no longer pink in center.
4) In a small bowl, add small amount of evaporated milk and cornstarch to combine.
5) Add the mixture to skillet.
6) Gradually stir in remaining evaporated milk and cilantro.
7) Cook the mixture over medium-high heat for 2 to 3 minutes or until mixture is slightly thickened.

SERVING
8) In a bowl, arrange cooked pasta and serve the mixture on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes
Servings: 
4

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Average: 4.2 (15 votes)