Santa Fe Chile Pepper Pasta


  • 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


  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.

Yield: 3 dinner or 6 appetizer portions

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