-10-
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced
Pinch ground red pepper
1 tablespoon olive oil
Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast,
1
1
⁄
2
teaspoons cornstarch
cut into
1
⁄
2
-inch x 2-inch strips
3
⁄
4
cup chicken broth
1 cup sliced red, green or yellow bell pepper
4-ounces linguine or fettuccine, cooked
(or combination)
and drained
1
⁄
2
teaspoon basil
Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring
gently, 1 minutes or until mixture is hot and thickened. Serve over past.
Makes 2 servings.
EASY BEEF FAJITAS
juice of 2 limes
1
⁄
2
green or red bell pepper, thinly sliced
2 tablespoons olive oil
4 flour tortillas
1
⁄
2
teaspoons ground cumin
1
⁄
2
cup (2-ounces) monterey jack
1
⁄
4
teaspoon salt
or cheddar cheese, shredded
1 clove garlic, minced
guacamole, optional
1
⁄
8
teaspoon red pepper flakes
salsa, optional
freshly ground black pepper, to taste
sour cream, optional
3
⁄
4
-lb. top round steak, thinly sliced
chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room tempera-
ture, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 table-
spoon olive oil, onion and green/red bell pepper and stir gently. Cover and
cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and
keep warm. Drain meat, discard marinade and place meat in skillet, Saute
meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil
and heat in 350° F. oven for 5 minutes. To assemble, spoon about
1
⁄
4
of meat
and vegetables into center of each warmed tortilla. Sprinkle with 2 table-
spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired,
with guacamole, salsa, sour cream and/or chopped tomatoes.
