Santa Fe Chile Pepper Pasta

Yield: 3 dinner or 6 appetizer portions

Ingredients

• 12 ounces chile pepper-flavored fettuccine or penne rigate
• 1/4 cup extra virgin olive oil
• 12 ounces chicken breast; julienned
• 1 cup yellow bell pepper, julienned
• 1 cup leeks, sliced
• 1 cup jicama, julienned
• 1 teaspoon garlic, minced
• 1/3 cup fresh cilantro, chopped
• 1 teaspoon oregano
• 3/4 cup chicken broth
• 1/3 cup Romano cheese, grated
• Salt, to taste

Instructions

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil, chicken and pepper in large skillet for 4 minutes.
3. Add bell peppers, jicama, garlic and spices and cook for additional 5 minutes.
4. Add chicken broth and simmer for 3 minutes.
5. Mix with the hot, drained pasta, sprinkle with cheese and serve.