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Pasta With Chicken And Pepper-Cheese Sauce
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- #67694
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 ounces packaged dried spaghetti or fettuccine
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
2 medium skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon cooking oil
1 medium red or green bell pepper, chopped
1 medium onion, chopped
1 tablespoon jalapeno pepper, seeded and chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1 cup shredded Monterey Jack or Cheddar cheese
1/4 cup dairy sour cream
1 jalapeno pepper, thinly sliced (optional)
directions
Cook pasta according to package directions. Drain and keep warm.
In a small mixing bowl, combine 1 tablespoon flour, salt, red pepper, white pepper, and black pepper. Toss flour mixture with chicken to coat. Set aside.
In a large skillet, heat the cooking oil over medium-high heat (Add more oil as necessary during cooking). Add red or green bell pepper, onion, chopped jalapeno pepper, and garlic. Cook and stir until the vegetables are tender. Remove vegetables with a slotted spoon and set aside.
Add chicken to the skillet. Cook and stir for 4 to 5 minutes or until chicken is no longer pink. Remove chicken from skillet.
Stir 2 tablespoons flour into drippings in skillet. Add chicken broth, milk, and Worcestershire sauce. Cook and stir until thickened and bubbly. Add the Monterey Jack or cheddar cheese, stirring until cheese melts.
Stir 1 cup of the hot mixture into the sour cream. Return all of the sour cream mixture to skillet. Stir in chicken and vegetables. Cook until heated through. Do not boil.
Arrange pasta on individual plates or a large platter. Spoon the chicken mixture over pasta. If desired, garnish with jalapeno pepper slices.
added by
Wildleonie
nutrition data
513 calories, 18 grams fat, 55 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
August 11, 2007
Even though this has a cream-based sauce, the sour cream keeps it light. We used Monterey Jack cheese but Cheddar should work well too. This has the elements of comfort food with a Southwestern kick to it. If you end up with too little drippings in the pan, just add a little more oil before stirring in the flour. The flour on the chicken pieces seemed to absorb quite a bit of it.