RECIPES
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 | 3⁄4 cup chicken broth |
1 cup sliced red, green or yellow bell pepper | |
(or combination) | and drained |
1⁄2 teaspoon basil |
|
Set skillet temperature to 350°F/180°C. Add garlic and oil and sauté2 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
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
1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas
1⁄2 cup
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 bowl. Add beefand allow to stand, at room temperature, for30 minutes. Set skillet temperature to 350°F/180°C. Add remaining1 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, discardmarinade 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. Sprinklewith2 tablespoons cheese. Rol tortillaand place on serving plate. Garnish, asdesired, withguacamole,salsa, sour cream and/or choppedtomatoes.
