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SANTA FE SPAGHETTI

Shelly's
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Category: Pasta - Meat
    Prep Time:       Cook Time:       Total Time:  

8 oz thin spaghetti or vermicelli, cooked according to package directions
1 tbsp vegetable oil
12 oz boneless chicken or turkey, cut into 1-inch cubes
1 1/2 tsp minced garlic
1 tsp ground cumin and ground coriander
1/4 tsp salt
1/8 tsp black pepper
1 (16 oz) pkg frozen bell pepper and onion strips for stir-fry, thawed
1 1/2 cups salsa or picante sauce
1/2 cup sour cream
1 1/2 tsp cornstarch
1 tbsp chopped fresh cilantro or parsley

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.



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