Name: Pasta With Chicken and Pepper-Cheese Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by Julie Tremmel

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Pasta With Chicken and Pepper-Cheese Sauce created by gailanng

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:: 45mins
Serves:
Units:

Nutrition Information

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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

Cook pasta to package directions. Drain and keep warm.
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.
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.
Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
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.
Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.

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RECIPE MADE WITH LOVE BY

@Julie Tremmel

Contributor

@Julie Tremmel

Contributor

"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."

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question by Darlene R.

10/17/2017

The recipe serve 8. Do I just double the recipe if I want to serve 16 people?
review by gailanng

10/20/2011

Adored the jalapeno pepper. That so reminded me that DH's usual canned pasta with a big douse of black pepper does NOT equate to cooking.
photo by gailanng

10/20/2011
review by CulinaryExplorer

12/19/2007

This is a great dish! My hubby usually makes it and complains it is a little bit of a hassle but as long as you have all your stuff chopped and measured out beforehand it really isn't too bad. I love the flavors and the kick to it!
review by tinajoebob

7/17/2007

This is a great dish that everyone loved. Don't let the spicy scare you off, it's not too hot. I used probably 4 times the amount of flour/salt/pepper mixture to coat the chicken, which would be if your taste ran to a decently thick coating. The amount given would provide a lighter coat. My husband really loved it,too.