Chicken, Peppers, And Fusili In Spicy Southwest Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.