Sunday, May 31, 2009

Confetti Pasta

Confetti Pasta

2 cups frozen corn, thawed
1 lb. fully cooked chicken, cut into strips or chunks
1 Red Bell pepper, chopped
1 Green Bell pepper, chopped
¾ cup chopped red onion
1 ½ cups whipping cream
2 tablespoons chili powder
¼ teaspoon black pepper
1 16oz. pkg Angel Hair pasta, cooked and drained.
2 tomatoes, peeled and chopped

Coat a large skillet with vegetable cooking spray. Saute corn, chicken, bell peppers and onion over medium heat for about 5 minutes, or until tender. Transfer mixture to a bowl and keep warm.
To the same skillet, add cream, chili powder, and pepper. Bring to a boil; boil for 5 minutes, or until cream has slightly thickened, stirring occasionally.
Pour over pasta and toss well. Spoon the chicken mixture over pasta. Sprinkle with chopped tomatoes.
Makes 6 servings.

File #R222 D 5 C 4

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