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Santa Fe Pasta




  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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