Santa Fe Chile Pepper Pasta Yield: 4 servings 12 ounces chile pepper-flavored fettuccine or penne rigate 1/4 cup extra virgin olive oil 12 ounces chicken breast; julienned 1 cup yellow bell pepper, julienned 1 cup leeks, sliced 1 cup jicama, julienned 1 teaspoon garlic, minced 1/3 cup fresh cilantro, chopped 1 teaspoon oregano 3/4 cup chicken broth 1/3 cup Romano cheese, grated Salt, to taste Cook pasta according to package directions. Meanwhile, heat olive oil, chicken and pepper in large skillet for 4 minutes. Add bell peppers, jicama, garlic, and spices and cook for additional 5 minutes. Add chicken broth and simmer for 3 minutes. Mix with the hot, drained pasta, sprinkle with cheese and serve. Makes 3 dinner or 6 appetizer portions.