Chicken Pasta Stir-Fry - cooking recipe

Ingredients

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

Preparation

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