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This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.
- 3 slices bacon
- 2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
- 2 tablespoons butter
- 1 small onion, diced
- 1⁄2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (and seeded if desired)
- 3 tablespoons flour
- 1 cup chicken broth
- 1⁄2 cup milk
- 1 cup shredded monterey jack pepper cheese
- 1⁄4 cup sour cream
- 1 pinch cayenne
- 16 ounces penne pasta
- 3 green onions, tops thinly sliced
- Over medium heat, cook bacon until semi-crisp, reserving drippings.
- Drain bacon on paper towels and crumble when cool.
- Sauté sliced chicken in bacon drippings until no longer pink.
- Remove from pan and set aside.
- In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
- Stir in the flour and cook for 1 minute.
- Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
- Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
- Serve over cooked penne pasta and sprinkle with chopped green onions before serving.