Cheesy Chicken Pepper Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments! Ingredients:
2 tablespoons olive oil |
1 pound skinless, boneless chicken breast halves - cut into strips |
2 red bell peppers, sliced |
2 cups milk |
1/2 cup butter |
16 ounces shredded muenster cheese |
1 clove garlic, minced |
1/4 teaspoon garlic powder |
2 tablespoons cornstarch |
1 pound linguine pasta |
Directions:
1. In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
5. Pour sauce over hot pasta; serve.
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