Santa fe pasta

Ingredients:

1/2 cup sliced scallions
1 clove garlic, minced
1 tablespoon vegetable oil
1 medium green bell pepper, cut into 2-inch strips
1/2 large red bell pepper, cut into 2-inch strips
1/2 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Dash of cayenne pepper
1 (12 ounce) can evaporated milk
1 tablespoon cornstarch
1/4 cup fresh cilantro leaves
1/2 pound dry pasta, cooked, drained and kept warm

Preparation:

Cook scallions and garlic in oil in large skillet over medium-high heat for 1 to 2 minutes.
Add bell peppers, chicken, salt, chili powder, black pepper and cayenne pepper.
Cook for 4 to 5 minutes or until chicken is no longer pink.
Mix small amount of evaporated milk with cornstarch in small bowl.
Add to skillet. Stir in remaining milk and cilantro. Mix well.
Cook over medium-high heat until slightly thickened, stirring occasionally.
Serve over pasta.