Rival S16SG-CN Guide Du Propriétaire page 11

PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless chicken breast,
cut into 1 ⁄ -inch x 2-inch strips
2
1 cup sliced red, green or yellow bell pepper
(or combination)
⁄ teaspoon basil
1
2
Set skillet temperature to 350°F/180°C. Add garlic and oil and sauté 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook addi-
tional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce
temperature to 250°F. Blend seasonings and cornstarch into chicken broth, stirring
until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or
until mixture is hot and thickened. Serve over pasta. Makes 2 servings.
EASY BEEF FAJITAS
Juice of 2 limes
2 tablespoons olive oil
1 ⁄ teaspoons ground cumin
2
⁄ teaspoon salt
1
4
1 clove garlic, minced
⁄ teaspoon red pepper flakes
1
8
Freshly ground black pepper, to taste
3 ⁄ -lb. top round steak, thinly sliced
4
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black
pepper in bowl. Add beef and allow to stand, at room temperature, for 30 minutes.
Set skillet temperature to 350°F/180°C. Add remaining 1 tablespoon olive oil, onion
and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are
tender. Remove vegetables and keep warm. Drain meat, discard marinade and place
meat in skillet, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas
in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about
meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons
cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa,
sour cream and/or chopped tomatoes.
RECIPES
Pinch ground red pepper
Salt and ground black pepper to taste
1 1 ⁄ teaspoons cornstarch
2
3 ⁄ cup chicken broth
4
4-ounces linguine or fettuccine, cooked
and drained
1 ⁄ green or red bell pepper, thinly sliced
2
4 flour tortillas
1 ⁄ cup (2-ounces) monterey jack
2
or cheddar cheese, shredded
guacamole, optional
Salsa, optional
Sour cream, optional
Chopped tomatoes, optional
-E11 -
⁄ of
1
4