Rival S12 G manual Pasta with Peppers and Chicken, Easy Beef Fajitas, 11⁄2 teaspoons cornstarch

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,	11⁄2 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 sauté 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 minute or until mixture is hot and thickened. Serve over pasta. Makes 2 servings.

EASY BEEF FAJITAS

juice of 2 limes

2 tablespoons olive oil

1⁄2 teaspoons ground cumin

1⁄4 teaspoon salt

1 clove garlic, minced

1⁄8 teaspoon red pepper flakes freshly ground black pepper, to taste

3⁄4-lb. top round steak, thinly sliced 1 small onion, thinly sliced

1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas

1⁄2 cup (2-ounces) monterey jack or cheddar cheese, shredded

guacamole, optional salsa, optional sour cream, optional chopped tomatoes, optional

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, Sauté 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.

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