Pasta with Chicken and Pepper-Cheese Sauce - Bon Appetit

Pasta with Chicken and Pepper-Cheese Sauce - Bon Appetit
Pasta with Chicken and Pepper-Cheese Sauce - Bon Appetit

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 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.

Directions

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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