Ingredients
-
4 boneless skinless chicken breasts
-
2 tablespoons butter
-
1 tablespoon minced garlic
-
1 tablespoon pickled jalapeno pepper, minced
-
1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of chicken soup
-
1 cup shredded monterey jack cheese
-
1/2 cup milk
-
salt and pepper
-
1 tablespoon pickled jalapeno pepper juice, from jar pickled jalapeno pepper
-
pickled jalapeno pepper juice
Instructions
- Trim chicken breasts of fat and cut into bite-sized pieces. Saute in a large skillet with butter and garlic until cooked through and browned.
- Add minced jalapenos and liquid. Saute until fragrant and pan is fairly dry.
- Add soup, milk, and cheese. Simmer until heated through and cheese is melted. Add more milk or jalapeno liquid as desired to thin sauce.
- Serve over spaghetti noodles.