Pasta Oaxaca

I know this looks like a lot of ingredients, but it's pretty simple and tastes delicious. This recipe is from our ward cookbook by Tiffany Jones. For those who have food storage chicken, it works great in this recipe. Just heat the chicken in the marinade, follow the directions, then add the chicken to the sauce before serving.

6 chicken breasts
1/4 c canola oil
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. rice wine vinegar (vinegar)
1 red bell pepper
1 red aji pepper or jalapeno (can use chile powder)
1 clove garlic, minced (or a little more powder)
1/2 yellow onion, finely chopped
1 Tbsp. canola oil
1/4 tsp turmeric (or curry)
3/4 c half & half
3/4 c heavy whipping cream (or more half and half, or whole milk)
6 Tbsp. butter
1/4 tsp. salt
1/8 tsp. white pepper (or black)
1 1/2 c grated parmesan cheese (or powder)
1 lb. linguine

Combine 1/4 cup canola oil, oregano, 1/4 tsp salt, black pepper, garlic powder and vinegar. Marinate the chicken 30 minutes before grilling. (see note above to use canned chicken) Cook pasta. Put red bell pepper and aji or jalapeno in food processor and puree. Set aside. Saute onion in oil until tender; add minced garlic and cook 30 seconds. Add puree and turmeric. Cook 1 minute. Add half & half, whipping cream, butter, salt and pepper. Bring to a boil, then reduce and simmer 3-5 minutes, stirring constantly. Add Parmesan cheese and stir to blend. Thin sauce with milk if too thick. Add pasta; serve with chicken on top. Makes 6 servings.