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.
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INGREDIENTS
Nutrition- 8
- 8ounces boneless chicken breasts
- 1tablespoon flour
- 1⁄2teaspoon salt
- 1⁄4 - 1⁄2teaspoon ground red pepper
- 1⁄8 - 1⁄4teaspoon white pepper
- 1⁄8 - 1⁄4teaspoon ground black pepper
- 1tablespoon cooking oil
- 1
- 1⁄2
- 1tablespoon jalapeno pepper, seeded and minced
- 2
- 2tablespoons flour
- 3⁄4cup chicken broth
- 1⁄2cup milk
- 1teaspoon Worcestershire sauce
- 1
- 1⁄4cup sour cream
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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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