Pasta With Chicken and Pepper-Cheese Sauce

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:

ingredients

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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  1. Darlene R.
    The recipe serve 8. Do I just double the recipe if I want to serve 16 people?
  2. gailanng
    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.
  3. gailanng
    Pasta With Chicken and Pepper-Cheese Sauce Created by gailanng
  4. CulinaryExplorer
    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!
  5. tinajoebob
    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.
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