Rosamarina Chicken Stir-Fry - cooking recipe

Ingredients

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

Preparation

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