Santa Fe Pasta Recipe

Santa Fe Pasta Recipe

1/2 lb. cooked & drained dry pasta, keep it warm
1/2 lb. skinless & boneless chicken breasts, sliced in strips about 2 inches
1 (12 oz.) can of evaporated milk
1/2 cup of scallions, sliced
1 minced clove of garlic
1/2 tsp. ground black pepper
1/2 big red bell pepper, sliced in strips that measure about 2 inches
1/2 tsp. salt
1 tbsp. vegetable oil
1/2 tsp. powdered chili
A pinch of cayenne pepper
1 tbsp. cornstarch
1 med. green bell pepper, sliced in stips that measure about 2 inches
1/4 cup of fresh cilantro leaves

In a big skillet on medium-high flame, saute the garlic and scallions in the oil for about 1-2 mins. Add in powdered chili, cayenne pepper, black pepper, salt, chicken and bell peppers then cook it for about 4-5 mins. or just until the chicken isn’t pinkish anymore.

In a small container, dissolve the cornstarch with a little amount of the milk. Add this to the skillet and pour in the remainder of the milk & the cilantro. Blend everything well.

Continue to cook on medium-high flame until the mixture has thickened slightly and don’t forget to stir it. Serve the sauce on the cooked pasta.

Serves 6