Pasta With Chicken and Pepper Cheese Sauce


8 ounces spaghettiE(dry weight)
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon crushed red chile flakes
1/2 teaspoon pepper white if you have it
3 boneless skinless chicken breast halves diced
1 tablespoon oil
1 green pepper diced
1 medium onion diced
1 small jalapeno seeded and minced
2 cloves garlic minced
2 tablespoons flour
3/4 cup chicken broth canned is fine
1/2 cup milk
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup sour cream


Cook and drain the pasta. Meanwhile make the sauce. combine the salt, chile flakes and pepper. Toss with the chicken meat and set aside. Heat the oil and saute the onion, green pepper, jalapeno and garlic until the onion and green pepper are soft. Remove from the skillet with a slotted spoon and set aside. In the skillet drippings, saute the chicken and then remove it with a slotted spoon. Add the flour to the drippings and stir until smooth. Stir in the broth, milk and Worcestershire sauce. Cook and stir to thicken the mixture. Add the cheese and stir t




1.0 servings


Wednesday, December 16, 2009 - 11:02pm



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