Pasta With Chicken and Pepper-Cheese Sauce

Found this recipe few years ago in a BH cookbook. The variety of peppers add a nice kick and the creamy monterey cheese sauce provide the perfect balance.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  ounces spaghetti or 8  ounces fettuccine
• 8  ounces boneless chicken breasts
• 1  tablespoon flour
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon  ground red pepper
• 1⁄8-1⁄4 teaspoon white pepper
• 1⁄8-1⁄4 teaspoon ground black pepper
• 1  tablespoon  cooking oil
• 1  cup red bell pepper, chopped
• 1⁄2 cup onion, chopped
• 1  tablespoon  jalapeno pepper, seeded and minced
• 2  garlic cloves, minced
• 2  tablespoons flour
• 3⁄4 cup chicken broth
• 1⁄2 cup milk
• 1  teaspoon Worcestershire sauce
• 1  cup monterey jack cheese, grated
• 1⁄4 cup sour cream

Directions

1. Cook pasta to package directions. Drain and keep warm.
2. Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
3. In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
4. Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
5. Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
6. Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.