2 whole med. chicken breasts
2 sm. green peppers
1 c. rosamarina or ditalini
2 tbsp. cooking oil
1 med. onion, sliced
1/2 tsp. ground cumin
1/2 tsp. ground red pepper
1 (8 oz.) can whole kernel corn, drained
1/4 c. chopped canned green chili peppers
3/4 tsp. salt
2 tomatoes, peeled and chopped
1 c. shredded cheddar cheese

Skin, halve lengthwise and bone chicken breasts; cut into 1/2-inch cubes. Cut peppers into strips. Cook pasta according to package directions; drain.

Meanwhile, heat wok over high heat; add oil. 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.

Recipe note: Rosamarina and ditalini are kinds of pasta. Rosamarina is rice-shaped and ditalini is shaped like tiny thimbles. If they are unavailable at your supermarket, visit a specialty food shop or substitute another very small pasta.