SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pasta with Chicken and Pepper-Cheese Sauce

Makes: 4 servings Yield: 4 (main-dish) servings
Start to Finish 30 mins
Pasta with Chicken and Pepper-Cheese Sauce
  • 8  ounces  packaged dried spaghetti or fettuccine
  • 1  tablespoon  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4 - 1/2  teaspoon  ground red pepper
  • 1/8 - 1/4  teaspoon  ground white pepper
  • 1/8 - 1/4  teaspoon  ground black pepper
  • 2  medium skinless, boneless chicken breast halves (about 8 ounces total), cut into 1-inch pieces
  • 1  tablespoon  cooking oil
  • 1  medium red or green sweet pepper, chopped (1 cup)
  • 1  medium onion, chopped (1/2 cup)
  • 1  tablespoon  chopped, seeded jalapeno pepper
  • 2  cloves garlic, minced
  • 2  tablespoons  all-purpose flour
  • 3/4  cup  chicken broth
  • 1/2  cup  milk
  • 1  teaspoon  Worcestershire sauce
  • 1  cup  shredded Monterey Jack or cheddar cheese (4 ounces)
  • 1/4  cup  dairy sour cream
  • 1  jalapeno pepper, thinly sliced (optional)

1. Cook pasta according to package directions. Drain; keep warm.

2. In a small mixing bowl combine 1 tablespoon flour, salt, red pepper, white pepper, and black pepper. Toss flour mixture with chicken to coat. Set aside.

3. In a large skillet heat the cooking oil over medium-high heat. (Add more oil as necessary during cooking.) Add red sweet or green pepper, onion, chopped jalapeno pepper, and garlic; cook and stir until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.

4. Add chicken to the skillet. Cook and stir for 4 to 5 minutes or until chicken is no longer pink. Remove chicken from skillet.

5. 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 or cheddar cheese, stirring until cheese melts. Stir 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to skillet. Stir in chicken and vegetables. Cook until heated through. Do not boil.

6. Arrange pasta on individual plates or a large platter. Spoon the chicken mixture over pasta. If desired, garnish with jalapeno pepper slices. Makes 4 main-dish servings.

Nutrition Facts (Pasta with Chicken and Pepper-Cheese Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 512,
  • Fat, total (g) 19,
  • chol. (mg) 64,
  • sat. fat (g) 9,
  • carb. (g) 56,
  • pro. (g) 29,
  • sodium (mg) 660,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe