Santa Fe Pasta

Yield: 6 servings

Ingredients

• 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

Instructions

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.