Recipe by Heidi Waun
"A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - cut into strips
red bell peppers, sliced
shredded Muenster cheese
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!
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.
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!
This recipe is really good I read on some comments that it needed more spicing so I went ahead and added my own thing. I seasoned the chicken with powdered oregano, garlic, tumeric and some salt. I cooked it in the skillet with leek, tomato, onions and red peppers. As for the sauce I used mozzarella cheese and instead of minced garlic I sliced up a clove and removed them after the sauce was done, I cooked the sauce on medium heat and only needed little cornstarch. I stirred the entire time and cooked it for pretty much over 10 minutes but I got it to a perfect consistency. It turned out amazing and my fiance has requested it again for tomorrow already!
I liked the flavor of this dish, but the texture of the sauce was not smooth. It turned out very grainy, I used shredded Munster cheese and the sauce thickened without adding cornstarch. I guess it was the cheese that gave the texture that it had, but I'm not a fan. I think if I were to do this again I would make a basic alfredo sauce and add less than half of the Munster cheese just for the flavor. Thank you for the recipe, the flavor was wonderful and different than other pasta dishes I've made.
There is very little flavor and the Muenster cheese does not lend itself to melting and becoming creamy.
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
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chicken Pepper Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 317
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chicken with vegetables in a creamy cheese sauce.
Learn how to make an amazingly simple orzo and chicken pasta dish.
See how to make a super-simple, creamy baked chicken and pasta dish.