Chicken with Pepper Cheese Sauce

Chicken with Pepper Cheese Sauce

19
JLILLY19 0

"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."
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Ingredients

45 m servings 468 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

i had to make some major modifications due to what i had on hand, coupled with the fact that my 2 year old would be eating it and she doesn't do well with spice. i didn't flour the chicken, i j...

Most helpful critical review

If anything, this dish wasn't spicy enough for our tastes. I made the recipe with it's exact measurements & it came out okay. Everyone in the house ate it but I would definitely make some smal...

i had to make some major modifications due to what i had on hand, coupled with the fact that my 2 year old would be eating it and she doesn't do well with spice. i didn't flour the chicken, i j...

If anything, this dish wasn't spicy enough for our tastes. I made the recipe with it's exact measurements & it came out okay. Everyone in the house ate it but I would definitely make some smal...

The recipe was pretty good. You need to have all your chopped vegatables ready prior to starting the recipe....so that the pasta and chicken don't get too cool! I will definitely make it again...

Excellent!!! My husbands favortite dinner!!

Very tasty and good for the whole family. Because I have some in my family that loves spicy food and some that can't even handle black pepper, I subbed mild green chilies for the jalapenos. I ...

Wow! I just made this for dinner...yummo!! I don't know how anyone could say this is not delicous! I only made a few moderations, because of what I did and didn't have in the house. I did double...

Pretty good, the adults liked it...the kids ate it, but didn't want seconds and they're not picky kids, just didn't like the flavor combo here.

This was really really good! Unfortunately, I did have to change part of it even though I hated to. I didn't have flour, so instead of coating the chicken, I flavoured the oil in the pan with ...

Excellent recipe! I made this with yogurt instead of sour cream and used it without the pasta. This is definitely a keeper.