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Cheesy Chicken Pepper Pasta
SUBMITTED BY:
Heidi Waun
"A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!"
RECIPE RATING:
Read Reviews
(23)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
1/2 cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
1/4 teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta
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DIRECTIONS
In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
Pour sauce over hot pasta; serve.
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REVIEWS
Reviewed on Sep. 8, 2003 by
DREGINEK
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DREGINEK
Sep. 8, 2003
THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat over med heat, use SHREDDED muenster cheese (or shred it yourself) and STIR CONSTANTLY! I did have to thicken with a tsp of cornstarch. To avoid the "lack of taste" complaint, when frying the chicken, I diced half an onion and threw in a minced garlic clove. Along with sauting the red bell peppers, I also threw in some fresh sliced mushrooms and seasoned it all with 1 tsp garlic powder (and used another tsp of garlic powder in the sauce). This recipe really delivers if you can master it. It's really not difficult but you have to pay attention to the sauce. Serve with a tossed salad and breadsticks to soak up the sauce and you have a great meal. I received praise from my entire family! Thank you Heidi for being so inventive and sharing this recipe!
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16 users found this review helpful
THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat...
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Reviewed on Oct. 17, 2003 by AMBER-SAN
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AMBER-SAN
Oct. 17, 2003
I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain shredded muenster cheese and had to break slices of it up into the sauce mixture. The sauce turned out lumpy instead of smooth (is that normal?), and the taste was very bland. Even after adding lots of garlic powder, the taste was still mediocre. It also seemed awkward over linguine to me. Perhaps over a wild rice would be more appropriate? The sauce mixture took far longer than 10 minutes to thicken even after adding corn starch. The chicken and pepper combination was tasty, but I felt like the recipe was missing an ingredient...possibly onions or more clove garlic...something to add a little more flavor. I prepared a small portion, and I didn't finish it. It was also difficult to stir the sauce mixture (which could very easily burn or stick to your pan), the chicken and pepper mixture, and monitor the boiling linguine all at once. Overall, not worth the hassle, in my opinion.
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4 users found this review helpful
I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain...
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Reviewed on Sep. 17, 2004 by CAMEY9
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CAMEY9
Sep. 17, 2004
This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green pepper, onion, and zuchinni, two cloves of garlic instead of one, (with no garlic powder) and only used half as much cheese as the recipe called for. I also used sharp cheddar instead of muenster. It was still plenty cheesy, though. I also used 1% milk. I think these changes didn't affect the taste one bit and made it a little healthier. I did need to add the cornstarch, and used angel hair instead of linguine. Fabulous, will definitely be making it again!
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3 users found this review helpful
This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green...
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Reviewed on Apr. 4, 2003 by TRAVELIN GAL
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TRAVELIN GAL
Apr. 4, 2003
This is one of the first pasta recipes I ever tried from this site and I have been making almost once per month for the last 6 months! Its wonderful and I have impressed many a guest who have been over to eat dinner with me! The cheese doesn't melt easily. There will be a few small shreds of cheese that just seem impossible to melt entirely. The trick is (as another stated) to stir constantly and once it is smooth...its done. Trust me, once over a bed of noodles, the small clumps (if any) aren't noticable in taste or appearance. HOWEVER, if you overcook the sauce (which I accidently found out once) the sauce will seperate. Be sure not to overcook!! I love this dish and am soo pleased with it, I just had to add my comments!! Thank you Heidi! If you have more recipes like this, pass them on!!
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3 users found this review helpful
This is one of the first pasta recipes I ever tried from this site and I have been making...
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Reviewed on Jun. 5, 2006 by chef Anel
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chef Anel
Jun. 5, 2006
This recipe was super tasty! I took the advise of others and added onions and tomatoes to the chicken sautee. I used salt to taste on all of it and because I didn't have the muenster(?) cheese I improvised with what I had ie provolone, colby and jack and parmesean cheese and I tripled the garlic cloves (we love garlic) and I kept whisking without stopping till I got the right consistency. This was a huge hit with the family, everyone had seconds!!
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1 user found this review helpful
This recipe was super tasty! I took the advise of others and added onions and tomatoes to the...
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Reviewed on May 4, 2006 by
kado
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kado
May 4, 2006
We were not blown away by this recipe - we found it to be rather bland. My guys said that it would have been much better if it had been spicier - I think maybe I have ruined their taste buds with Rotel! In fact, if I make this again, I will add a can of Rotel. I've never cooked with muenster cheese before - maybe I was expecting too much.
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1 user found this review helpful
We were not blown away by this recipe - we found it to be rather bland. My guys said that it...
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Reviewed on Aug. 5, 2003 by ABBYM2020
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ABBYM2020
Aug. 5, 2003
This recipe sounded very good but never actually made it through the cooking process. The sauce never turned out and I ended up scrapping the whole thing before it even finished. I used the chicken and mushrooms and added some terriyaki sauce to them and served it over pasta. At least that turned out okay.
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1 user found this review helpful
This recipe sounded very good but never actually made it through the cooking process. The...
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Reviewed on Aug. 29, 2002 by KMUD1
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KMUD1
Aug. 29, 2002
This was a very good recipe. I used what I had so I made a few small changes. I used green pepper, more garlic cloves and powder, and seasoned flour instead of cornstarch. The kids liked it, I just didn't give them any of the pepper. You will need to shred the cheese yourself before you add it. This is a simple and tasty dish. Also, I used egg noodles instead.
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1 user found this review helpful
This was a very good recipe. I used what I had so I made a few small changes. I used green...
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Reviewed on May 5, 2008 by Linda
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Linda
May 5, 2008
This was a very easy recipe to make I had to make a few variations to use what I had on hand. I was in a pinch had no idea what to make that was easy I found this recipe and was really impressed. Used Mozarella cheese instead just because I had it on hand
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0 users found this review helpful
This was a very easy recipe to make I had to make a few variations to use what I had on hand. ...
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Reviewed on Jan. 1, 2008 by Master Chef Pete
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Master Chef Pete
Jan. 1, 2008
Used chipolti peppers instead of jalopeno, also added grape tomatoes and both green & red peppers, sauce was awesome.....
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