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Santa Fe Pasta



  • 1/2 cup sliced scallions
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 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
  • 1/2 teaspoon 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


  1. Cook scallions and garlic in oil in large skillet over medium-high heat for 1 to 2 minutes.
  2. 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.
  3. 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.
  4. Serve over pasta.

Makes 6 servings.

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