Santa Fe Chile Pepper Pasta Recipe

Santa Fe Chile Pepper Pasta Recipe

12 ozs. Penne rigate or fettuccine (chile pepper flavor)
3/4 cup of chicken stock/broth
12 ozs. Julienned chicken breast
1/4 cup of olive oil (extra-virgin)
1 cup of julienned yellow bell pepper
1/3 cup of grated Romano cheese
1 cup of julienned jicama
1/3 cup of chopped fresh cilantro
1 cup of sliced leeks
1 tsp. oregano
1 tsp. of minced garlic
Salt

Pasta should be cooked as per instructions from its package. In the meantime, on a big skillet, heat the chicken, peppers and oil for about 4 mins. Then add in jicama, bell peppers, spices & garlic then continue cooking for 5 more mins..

Add in chicken stock/broth and let the mixture cook simmering for about 3 mins. Blend this together with drained and hot pasta then layer some grated Romano before serving.

This dish makes 6 if served as appetizers and only makes 3 as a dinner course.