Chicken, Peppers, and Fusili in Spicy Southwest Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sauteed chicken and bell peppers in a light and creamy but notably spicy sauce. Ingredients:
2 boneless skinless chicken breast halves, sliced in to stir-fry size chunks |
1 red bell pepper, julienned |
2 green bell peppers, julienned |
1/2 yellow onion, julienned |
2 tablespoons all-purpose flour |
1 cup chicken broth |
1 cup milk |
2 tablespoons good parmesan cheese |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 teaspoons red pepper flakes |
1/4 cilantro, chopped |
1/4 cup green onion, chopped |
fresh ground black pepper, to taste |
16 ounces fusilli, cooked al dente |
Directions:
1. Heat garlic and red pepper flakes in olive oil in large saute pan until fragrant.
2. Add onion and bell peppers, and saute over medium heatuntil peppers have wilted.
3. Add chicken to pan and brown. When chicken is browned, sprinkle flour on contents of the pan and mix throughout.
4. Stir in chicken broth, then milk.
5. Cover, and allow mixture to bubble until chicken has cooked through. Stir in parmesan cheese.
6. Add fusilli to mixture, and toss to coat. Reduce heat to low, stir in cilantro, green onions, and fresh ground black pepper, and let mixture cook on low for about 3 minutes. Remove from heat and serve. Top with more parmesan cheese or black pepper if desired.
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