Recipe

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• 8 oz spaghetti or 8 oz fettuccine
• 8 oz boneless chicken breasts
• 1 tbsp flour
• 1/2 tsp salt
• 1/4-1/2 tsp ground red pepper
• 1/8-1/4 tsp white pepper
• 1/8-1/4 tsp ground black pepper
• 1 tbsp cooking oil
• 1 cup red bell pepper, chopped
• 1/2 cup onion, chopped
• 1 tbsp jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 2 tbsp flour
• 3/4 cup chicken broth
• 1/2 cup milk
• 1 tsp worcestershire sauce
• 1 cup monterey jack cheese, grated
• 1/4 cup sour cream

• 1 Cook pasta to package directions. Drain and keep warm.
• 2 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.
• 3 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.
• 4 Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
• 5 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.
• 6 Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.