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Chicken with Pepper Cheese Sauce

SUBMITTED BY: JLILLY19 PHOTO BY: Master Chef Pete

"A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.2 star rating.
Read Reviews (10)
COOK TIME  45 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 3 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 red bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 jalapeno pepper, seeded and minced
  • 3/4 cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 (12 ounce) package uncooked linguini pasta

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
  2. Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
  3. Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
  4. Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by SUNNILOVE
If anything, this dish wasn't spicy enough for our tastes. I made the recipe with it's exact... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2006 by Peggy Fugate
Excellent recipe! I made this with yogurt instead of sour cream and used it without the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2006 by Cindy
The recipe was pretty good. You need to have all your chopped vegatables ready prior to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2008 by yummy mummy
double the sauce and triple the cheese MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by HALEYK
my husband and i liked this but it was a little too spicy for the kids (who actually do okay... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2007 by PPK
Not great for the cholesterol or the waistline, but sure is good. Took others suggestion &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2006 by kajones
This was really really good! Unfortunately, I did have to change part of it even though I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by tcassidy
This was very good. I doubled the broth, milk, sour cream, and cheese and had plenty of sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2006 by JENNILYNNK
this was very good. i did mine in the crockpot - it still turned out great. i think i needed... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2006 by trasa77