Pasta with Chicken & Pepper-Cheese Sauce
Cooking Instructions:
- 8-ounces skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/8 to 1/4 teaspoon ground white pepper
- 1/8 to 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup red bell pepper, diced
- 1/2 cup onion, chopped
- 1-2 tablespoons jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Pepper jack cheese (4-ounces)
- 1/2 cup sour cream (low fat or non fat)
- 1 jalapeño pepper, thinly sliced (optional)
- 8-ounces Lundberg Rotini Brown Rice Pasta, cooked and drained; keep warm
Combine flour and ground pepper; toss flour mixture with chicken to coat. Set aside.
In a large skillet, heat the oil over medium heat. Add red bell pepper and jalapeño, garlic, and onion and cook until vegetables are tender. Remove from pan and set aside.
Add chicken with additional oil to skillet. Cook on medium-high heat until chicken is browned and no longer pink, about 4-5 minutes. Set aside and keep warm.
Stir 2 tablespoons flour into drippings in skillet. (Add more oil as needed) Whisk in chicken broth, milk, and Worcester sauce. Cook and stir until thickened and bubbling. Reduce heat. Add Pepper Jack cheese, stirring until cheese melts. Stir 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to skillet. Stir in chicken and vegetables. Heat through.
Arrange warm spaghetti on a platter and spoon the chicken & sauce over. Garnish with sliced jalapeño. Serves 4.