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Pasta with Chicken and Pepper-Cheese Sauce - Bon Appetit


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  • 3 T. all-purpose flour
  • ½ t. Salt
  • ¼ to ½ t. ground red pepper
  • 1/8 to ¼ t. ground white pepper
  • 1/8 to ¼ t. ground black pepper
  • 2 whole medium chicken breasts, skinned, boned, and cut into 1 inch pieces
  • 2 T. cooking oil
  • 1 medium onion, chopped
  • 1 red sweet pepper, chopped
  • 1 T. seeded and chopped jalapeno pepper
  • 2 cloves garlic, minced
  • ¾ cup chicken broth
  • ½ cup milk
  • 1 t. Worcestershire sauce
  • 1 cup shredded Monterey Jack or cheddar cheese
  • ¼ cup dairy sour cream
  • 8 oz. linguine, cooked and drained.


Servings 5


Step 1

Combine 1 T. of the flour, salt and ground peppers; toss with the chicken to coat. In a 10-inch skillet cook chicken in hot oil 4-5 minutes or till tender. Remove chicken; add onion, sweet pepper, jalapeno pepper, and garlic. Cook till tender. Stir in remaining flour. Add broth, milk and Worcestershire sauce; cook and stir till bubbly. Stir in cheese till melted. Stir 1 cup of the hot mixture into sour cream; return to skillet. Add chicken; heat through (do not boil). Serve over linguine.

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