Ingredients
-
8
-
8
-
1
-
1/2
-
1/4 - 1/2
-
1/8 - 1/4
-
1/8 - 1/4
-
1
-
1
-
1/2
-
1
-
2
-
2
-
3/4
-
1/2
Directions
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 , The recipe serve 8 Do I just double the recipe if I want to serve 16 people?, 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
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Steps
|
1
Done
|
Cook Pasta to Package Directions. Drain and Keep Warm. |
|
2
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Arrange Pasta on Individual Plates or a Large Serving Platter. Spoon the Chicken Mixture Over Pasta. |
