Italian Texas Pasta

1/2 cup sliced green onion
1 clove garlic, minced
1 tablespoon vegetable oil
I medium green bell pepper, cut into 2 inch strips
1/2 large red bell pepper, cut into 2 inch strips
1/2 pound boneless, skinless chicken breast halves, cut into 2 inch strips
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Dash cayenne pepper (your definition of a dash)
1 (12 ounce can) undiluted evaporated low fat milk
1 tablespoon cornstarch
1/4 cup fresh cilantro leaves (optional)
1/2 pound (dry) pasta (your choice), cooked, drained, and kept warm

In a large skillet over medium high heat, cook green onion and garlic in oil for 1 to 2 minutes. Add bell peppers, chicken, salt, chili powder, black pepper, and cayenne pepper. Cook for 4 to 5 minutes or until chicken is no longer pink.

Mix a small amount of evaporated milk with cornstarch in a small bowl. Add to skillet; stir in remaining milk and cilantro. Mix well. Cook over medium high heat until slightly thickened, stirring occasionally. Serve over pasta.