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1
Sauce: Mix broth, dressing and cream in large saute pan.
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2
Stir in seasonings.
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3
Bring to boil on medium-high heat; simmer on medium-low heat until reduced by 1/4 (to 3 qt.
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4
[3 L] for full recipe or to 1-1/2 cups [375 mL] for trial recipe).
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5
Refrigerate until ready to serve.
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6
For Buffet Service: Combine Sauce and peppers in 30-L saute pan (or in 4-L saucepan for trial recipe); cook on medium heat 5 to 10 min.
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7
or until peppers are crisp-tender, stirring occasionally.
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8
Add pasta, chicken, beans, corn and tomatoes; cook until heated through, stirring frequently.
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9
Stir in cheese and cilantro.
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10
Spoon into 3 (2-1/2-inch-deep) full-hotel pans (or into 1 [2-1/2-inch-deep] half-hotel pan for trial recipe).
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11
Keep warm until ready to serve.
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12
Garnish each serving with a lime wedge.
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13
To Prepare as Individual Servings: Heat 60 mL Sauce in small saute pan.
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14
Stir in 15 g each yellow and red peppers, and 1/2 tsp.
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15
(2 mL) jalapeno peppers; cook on medium heat 2 to 3 min.
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16
or until peppers are crisp-tender.
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17
Add 130 g pasta, 50 g chicken, 28 g beans, 25 g tomatoes and 25 g corn; cook until heated through, stirring frequently.
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18
Stir in 10 g cheese and 2 tsp.
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19
(10 mL) cilantro.
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20
Serve garnished with a lime wedge.
