Chicken Pasta Stir-Fry

• 1 1/2 c. wheel-shaped or shell pasta (uncooked)
• 2 Tbsp. vegetable oil
• 2 whole chicken breasts, skinned, boned and cut into 1/2-inch cubes
• 2 small green peppers, seeded and cut into strips
• 1 medium onion, sliced
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne
• 1 (8 oz.) can whole kernel corn, drained
• 3/4 tsp. salt
• 2 cans (10 oz. each) tomatoes with chilies *
• 2 Tbsp. cornstarch
• 1 c. shredded Cheddar cheese

1. Cook pasta according to package directions; drain.
2. Heat oil in wok or large skillet over high flame.
3. Add chicken; stir-fry until pieces turn white.
4. Add green peppers, onion, cumin and cayenne. Stir-fry for 3 minutes.
5. Add additional oil, if necessary.
6. Stir in drained pasta, corn and salt.
7. Cover; cook 2 minutes.
8. Drain tomatoes with chilies, reserving liquid.
9. Add tomatoes with chilies to cooked mixture.
10. Mix cornstarch with half of the reserved liquid.
11. Add to wok; bring to boil, stirring constantly.
12. Reduce heat; sprinkle cheese on top.
13. Cover; heat 2 minutes or until cheese melts.
14. Makes 6 to 8 servings.

shell pasta, vegetable oil, chicken breasts, green peppers, onion, ground cumin, cayenne, whole kernel corn, salt, tomatoes, cornstarch, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500984 (may not work)