Pasta with Chicken and Pepper-Cheese Sauce - Bon Appetit

By Maylynn

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.

Details

Servings 5

Preparation

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.