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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Great weeknight supper for when you're in a hurry. Use the pasta of your choice. Ingredients:
1/2 cup sour cream |
1 teaspoon cornstarch |
2 large boneless chicken breasts or 3 small boneless chicken breasts, cut into strips |
3 garlic cloves, minced |
1 tablespoon oil |
1 (16 ounce) package frozen peppers and onions, strips thawed |
1 1/2 cups salsa |
1 teaspoon coriander |
1 teaspoon cumin |
1/8 teaspoon pepper |
1 (8 ounce) package vermicelli, cooked |
chopped fresh cilantro |
Directions:
1. Stir together sour cream and cornstarch in a small bowl.
2. In a large skillet, stir-fry chicken and garlic in oil over medium heat 2 minutes.
3. Add peppers and onions, salsa and seasonings and continue to stir-fry 4 more minutes.
4. Add sour cream mixture and cook, stirring, 2-3 minutes until sauce thickens; make sure chicken is no longer pink.
5. Serve vermicelli topped with the sauce and sprinkled with cilantro.
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