Pasta With Chicken and Pepper-Cheese Sauce

• ounces spaghetti or 8 ounces fettuccine↗8 ounces
• ounces boneless chicken breasts↗8 ounces
• flour↗1 tablespoon
• salt↗1⁄2 teaspoon
• ground red pepper↗1⁄4 - 1⁄2 teaspoon
• white pepper1⁄8 - 1⁄4 teaspoon
• ground black pepper↗1⁄8 - 1⁄4 teaspoon
• cooking oil1 tablespoon
• red bell pepper, chopped↗1 cup
• onion, chopped↗1⁄2 cup
• jalapeno pepper, seeded and minced↗1 tablespoon
• garlic cloves, minced↗2 cloves
• flour↗2 tablespoons
• chicken broth↗3⁄4 cup
• milk↗1⁄2 cup
• teaspoon Worcestershire sauce↗1
• cup monterey jack cheese, grated↗1
• cup sour cream↗1⁄4

Step-by-step instructions

1. 1

   Cook pasta to package directions. Drain and keep warm.

2. 2

   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.

3. 3

   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.

4. 4

   Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.

5. 5

   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.

6. 6

   Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.