Santa Fe Spaghetti the Editors of Publications International, Ltd.
Santa Fe Spaghetti
Prep and Cook Time 20 minutes
Makes 4 servings
|8||ounces uncooked thin spaghetti or vermicelli|
|1||tablespoon vegetable oil|
|12||ounces boneless chicken or turkey, cut into 1-inch cubes|
|1-1/2||teaspoons minced garlic|
|1||teaspoon ground cumin|
|1||teaspoon ground coriander|
|1/8||teaspoon black pepper|
|1||package (16 ounces) frozen bell pepper and onion strips for stir-fry, thawed|
|1-1/2||cups salsa or picante sauce|
|1/2||cup sour cream|
|1||tablespoon chopped fresh cilantro or parsley|
- Cook spaghetti according to package directions.
- Meanwhile, heat oil in large, deep skillet over medium-high heat until hot. Add chicken and garlic. Sprinkle with cumin, coriander, salt and black pepper; stir-fry 2 minutes.
- Stir in bell peppers and onions and salsa; cook over medium heat 4 minutes. Combine sour cream and cornstarch in small bowl; mix well. Stir into chicken mixture; cook 2 to 3 minutes or until sauce has thickened and chicken is no longer pink in center, stirring occasionally.
- Drain spaghetti; serve with chicken mixture. Sprinkle with cilantro.
|Total Fat||13 g|
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