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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/180°C. Add garlic and oil and sauté 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook addi-
tional 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 minute or
until mixture is hot and thickened. Serve over pasta. 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 bowl. Add beef and allow to stand, at room temperature, for 30 minutes.
Set skillet temperature to 350°F/180°C. Add remaining 1 tablespoon olive oil, onion
and 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, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas
in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about
1
⁄4 of
meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons
cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa,
sour cream and/or chopped tomatoes.
RECIPES