Ingredients:
8 ounces spaghetti or 8 ounces fettuccine
8 ounces boneless chicken breasts
1 tablespoon flour
1/2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1/8-1/4 teaspoon white pepper
1/8-1/4 teaspoon ground black pepper
1 tablespoon cooking oil
1 cup red bell peppers, chopped
1/2 cup onions, chopped
1 tablespoon jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1 cup monterey jack cheese, grated
1/4 cup sour cream
Directions:
Cook pasta to package directions. Drain and keep warm.
Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.