Rosamarina Chicken Stir-Fry

• 4 half skinless boneless chicken breasts
• 2 Tbsp. cooking oil
• 1/2 tsp. ground cumin
• 1 (8 oz.) can whole kernel corn, drained
• 3/4 tsp. salt
• 2 fresh tomatoes, peeled and chopped (in summer)
• 1 small green pepper
• 1 c. Rosamarina
• 1 medium onion, sliced
• 1/2 tsp. ground red pepper
• 1/4 c. chopped green chili peppers
• 1 small can stewed tomatoes (in vinegar)
• 1 c. shredded Cheddar

1. Cut chicken into 1/2-inch cubes.
2. Cut peppers into strips. Cook pasta according to package; drain.
3. Meanwhile, add cooking oil and preheat wok over high heat.
4. Stir-fry chicken 3 minutes or until lightly browned.
5. Add green peppers, onion, cumin and red pepper.
6. Stir-fry 3 minutes (adding more oil if needed).
7. Stir in drained pasta, corn, chili peppers and salt.
8. Cover and cook 2 minutes or until hot.
9. Stir in tomatoes.
10. Sprinkle with cheese. Cover and cook 2 minutes or until cheese melts.
11. Makes 4 servings.

chicken breasts, cooking oil, ground cumin, whole kernel corn, salt, tomatoes, green pepper, rosamarina, onion, ground red pepper, green chili peppers, tomatoes, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988790 (may not work)