1 medium green bell pepper, cut into 2-inch strips
1/2 large red bell
pepper, cut into 2-inch strips
1/2 pound boneless skinless chicken breasts, cut
into 2-inch strips
1/2 teaspoon salt
1/2 teaspoon chili powder
ground black pepper
Dash of cayenne pepper
1 (12 ounce) can evaporated milk
1 tablespoon cornstarch
1/4 cup fresh cilantro leaves
1/2 pound dry pasta,
cooked, drained and kept warm
Cook scallions and garlic in oil in large skillet over medium-high heat for 1
to 2 minutes.
Add bell peppers, chicken, salt, chili powder, black pepper and cayenne
pepper; cook for 4 to 5 minutes or until chicken is no longer pink.
Mix small amount of evaporated milk with cornstarch in small bowl. Add to skillet;
stir in remaining milk and cilantro. Mix well. Cook over medium-high heat until
slightly thickened, stirring occasionally.
Serve over pasta.
Makes 6 servings.
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