Penne With Chicken in Creamy Pepper Jack Cheese Sauce

READY IN: 1hr
Recipe by -Patrish

This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.

Top Review by Jennifer052275

This recipe isn't for me. I made this for the first time and didn't make any changes at all. I think the idea of southwestern style pasta dish just isn't for me. The sauce itself, looked more like soup, and probably would have tasted better as a soup. It is spicy, but was missing something. This is just my opinion, a lot of people enjoyed it like my husband. Sauce doesn't taste like a pasta sauce, but a soupy sauce. I won't make this anymore, it was a disappointment.

Ingredients Nutrition

Directions

  1. Over medium heat, cook bacon until semi-crisp, reserving drippings.
  2. Drain bacon on paper towels and crumble when cool.
  3. Sauté sliced chicken in bacon drippings until no longer pink.
  4. Remove from pan and set aside.
  5. In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
  6. Stir in the flour and cook for 1 minute.
  7. Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
  8. Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
  9. 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.
  10. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

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