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Chicken with Pepper Cheese Sauce
Chicken with Pepper Cheese Sauce
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Cook Time:
45 minutes
Total Time:
45 minutes
Indulgent, spicy pasta dish with creamy cheese sauce. Adjust jalapeno for desired heat level. Serve with garlic toast for a perfect pairing.
Ingredients:
  • 0.25 cup all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 3 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 red bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 0.5 jalapeno pepper, seeded and minced
  • 0.75 cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • 0.5 cup milk
  • 1 tablespoon all-purpose flour
  • 0.5 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 (12 ounce) package uncooked linguini pasta
Instructions:
  • 1. Boil a large pot of lightly salted water until bubbling. Cook linguine pasta in the boiling water for 8 minutes, or until tender. Drain the pasta.
  • In a shallow dish, combine 1/4 cup flour with black pepper and cayenne pepper. Coat the chicken in the seasoned flour, shaking off any extra. Heat oil in a large skillet over medium heat, then add chicken and cook until golden brown on the outside and cooked through. Transfer to a plate to keep warm.
  • Sauté bell pepper, onion, garlic, and jalapeño in a skillet over medium heat for 5 minutes. Add chicken broth, Worcestershire sauce, and milk. Bring to a simmer, then sprinkle in 1 tablespoon of flour. Simmer over medium-low heat until the sauce thickens.
  • Take the pan off the heat and mix in sour cream and Monterey Jack cheese until they melt. Put the chicken back into the pan and stir until it's coated with the sauce. Serve the chicken and sauce over pasta.

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