Toast the coriander, and cumin in a non-stick frying pan, add the
oregano a bit later, until aromatic.
Sprinkle lightly with Calvin's chile powder if you have it. Over medium
heat add the chicken strips, ground pepper, and spray lightly with Pam.
Add some salt. Stir, cover and simmer until chicken is opaque. Stir
occasionally. Add the chiles. Stir, add about 3/4 c wine and simmer.
Add more wine so there's always some liquid. Adjust spices if
necessary. Add the mushrooms to a skillet on medium heat, spray
lightly with Pam and sauté until soft. Add the pineapple and cook until
it starts to clear. Add the chile chicken mix, stir occasionally until
hot. Cook the pasta at this time and grate some Romano.
Put nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a
food processor. Puree. [Add the olive oil.] Gradually add mineral water
until desired consistency is achieved. Salt to taste.
From:   Mary & Riley McIntire, uGuys@ChileGarden.com
Posted By:   Mary & Riley McIntire, Via: Chile Head Mailing List
Post Date:   Sun, 02 Apr 2000
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