Santa Fe Chicken Fusilli

1. 1

   Sauce: Mix broth, dressing and cream in large saute pan.

2. 2

   Stir in seasonings.

3. 3

   Bring to boil on medium-high heat; simmer on medium-low heat until reduced by 1/4 (to 3 qt.

4. 4

   [3 L] for full recipe or to 1-1/2 cups [375 mL] for trial recipe).

5. 5

   Refrigerate until ready to serve.

6. 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.

7. 7

   or until peppers are crisp-tender, stirring occasionally.

8. 8

   Add pasta, chicken, beans, corn and tomatoes; cook until heated through, stirring frequently.

9. 9

   Stir in cheese and cilantro.

10. 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).

11. 11

    Keep warm until ready to serve.

12. 12

    Garnish each serving with a lime wedge.

13. 13

    To Prepare as Individual Servings: Heat 60 mL Sauce in small saute pan.

14. 14

    Stir in 15 g each yellow and red peppers, and 1/2 tsp.

15. 15

    (2 mL) jalapeno peppers; cook on medium heat 2 to 3 min.

16. 16

    or until peppers are crisp-tender.

17. 17

    Add 130 g pasta, 50 g chicken, 28 g beans, 25 g tomatoes and 25 g corn; cook until heated through, stirring frequently.

18. 18

    Stir in 10 g cheese and 2 tsp.

19. 19

    (10 mL) cilantro.

20. 20

    Serve garnished with a lime wedge.

* Per serving · 4 servings · Values may vary.