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