Best Pepper Jack Pasta With Tomatoes Recipes

EASY PASTA WITH BELL-PEPPER AND TOMATOES

Steps:

• Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
• Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
• Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
• If you like it crispier, saute only for a couple of minutes.
• Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE

Steps:

• Over medium heat, cook bacon until semi-crisp, reserving drippings.
• Drain bacon on paper towels and crumble when cool.
• Sauté sliced chicken in bacon drippings until no longer pink.
• Remove from pan and set aside.
• In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
• Stir in the flour and cook for 1 minute.
• Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
• Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
• Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
• Serve over cooked penne pasta and sprinkle with chopped green onions before serving.