05-31-2005, 12:59 PM
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
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.
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
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.