PASTA WITH CHICKEN AND PEPPER-CHEESE SAUCE

Pasta With Chicken and Pepper-Cheese Sauce image

Provided by Julie Tremmel

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Previous Next

8 ounces spaghetti or 8 ounces fettuccine
8 ounces boneless chicken breasts
1 tablespoon flour
1/2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1/8-1/4 teaspoon white pepper
1/8-1/4 teaspoon ground black pepper
1 tablespoon cooking oil
1 cup red bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1 cup monterey jack cheese, grated
1/4 cup sour cream

Steps:

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.

Nutrition Facts : Calories 544.4, Fat 22.5, SaturatedFat 9.9, Cholesterol 73.2, Sodium 664.3, Carbohydrate 54.4, Fiber 3.2, Sugar 5, Protein 29.7