Recipe: Santa Fe Pasta (using chicken breast and white sauce)

SANTA FE PASTA

1/2 pound uncooked pasta
1/2 cup sliced green onion
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 medium red and green bell peppers, diced
1/2 pound boneless skinless chicken breast, cut 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon chili powder
Ground black pepper (to taste)
1 dash cayenne pepper
1 (12 ounce) can evaporated skim milk
1 tablespoon cornstarch
1/2 cup fresh cilantro leaves

Cook pasta according to package directions; drain.

Meanwhile, cook green onion and garlic in large skillet over medium-high heat for 1-2 minutes.

Add bell peppers, chicken, salt, chili powder, black pepper and cayenne pepper; cook for 4-5 minutes 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 hot cooked pasta.

Makes 4 servings
Source: Columbia Daily Tribune - Associated Press