Ingredients:
3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onions, diced
1/2 red bell peppers, diced
2 garlic cloves, minced
1 jalapeno peppers, chopped ( and seeded if desired)
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced
Directions:
Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Saute 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.
Servings: 6
Time preparation: 40 min.
Time total: 60 min.