Cheesy Chicken and Pasta

This recipe is addictive.  Creamy, cheesy and full of flavor.  I can never stop myself from having seconds.  :) I hope you like it too!

Cheesy Chicken and Pasta

adapted from Better Homes and Gardens

Ingredients:

8oz Penne Pasta

2 Tablespoon All-Purpose Flour

1/2 teaspoon Salt

1 teaspoon Ground Red Pepper

1/2 teaspoon Ground Black Pepper

2-3 Chicken Breast Halves, cubed

1 Tablespoon Vegetable Oil

1 cup chopped Green Bell Pepper

1/2 cup chopped White Onion

1 Tablespoon seeded and chopped, Jalapeno Pepper

2 cloves Garlic, minced

2 Tablespoon All-Purpose Flour

3/4 cup Chicken Broth

1/2 cup Milk

1 teaspoon Worcestershire Sauce

2 cups Shredded Monterey Jack Cheese (8oz)

1/4 cup Sour Cream

Cook pasta according to package directions.  Drain and keep warm.

In a small mixing bowl, combine flour, salt, red pepper, and black pepper. Toss flour mixture with chicken to coat. Set aside.

In a large skillet heat oil over medium-high heat (add more oil as necessary during cooking). Add bell pepper, onion, jalapeno and garlic; cook and stir until vegetables are tender. Remove vegetables and set aside.

Add chicken to skillet. Cook and stir 4-5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.

Stir 2 Tablespoons flour into drippings in skillet. Add chicken broth, milk and Worcestershire sauce. Cook and stir until thickened and bubbly. Add the monterey jack cheese, stirring until cheese melts. Add sour cream and stir until blended. Stir in chicken, vegetables and pasta. Cook until heated through. Do not boil.

Makes 6 Servings