Yield: 4 servings
12 ounces chile pepper-flavored fettuccine or penne rigate
1/4 cup extra virgin olive oil
12 ounces chicken breast; julienned
1 cup yellow bell pepper, julienned
1 cup leeks, sliced
1 cup jicama, julienned
1 teaspoon garlic, minced
1/3 cup fresh cilantro, chopped
1 teaspoon oregano
3/4 cup chicken broth
1/3 cup Romano cheese, grated
Salt, to taste
Cook pasta according to package directions.
Meanwhile, heat olive oil, chicken and pepper in large skillet for 4 minutes. Add bell peppers, jicama, garlic, and spices and cook for additional 5 minutes. Add chicken broth and simmer for 3 minutes. Mix with the hot, drained pasta, sprinkle with cheese and serve.
Makes 3 dinner or 6 appetizer portions.