2 boneless chicken breasts, halved lengthwise and sliced
2 tbsp butter
1 small onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 jalapeno pepper, chopped (and seeded if desired)
3 tbsp flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey pepper jack cheese
1/4 cup sour cream
Pinch cayenne pepper
16 oz penne
3 scallions, tops thinly sliced
Instructions
Over medium heat, cook bacon until semi-crisp, reserving drippings. Drain bacon on paper towels and crumble when cool. Sauté sliced chicken in bacon drippings until no longer pink. Remove from pan and set aside.
In the same skillet, add the butter and cook onion, peppers and garlic until just tender. Stir in the flour and cook for 1 minute. Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly. Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Originally Submitted
8/20/2013
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