Wednesday, August 11, 2010

Creamy Pepper Jack Chicken

This was an absolute delight for dinner. We thoroughly enjoyed this recipe. It’s very tangy, and filling. The smell while it was cooking was incredible, and the taste was even better. The only thing I would change is next time I would serve it over a rotini. I was just out. I think it would absorbed the sauce less. If you don’t have chicken broth a nice white would be great too.


Ingredients:
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup sour cream
  • 16 ounces rotini
  • 2 (cooked) boneless chicken breasts cubed
  • 2 garlic cloves, minced
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 tbs real bacon bits
  • 3/4 cup chicken broth or white wine
  • 3/4 cup milk
  • 8 ounces grated Monterey jack cheese
Directions
  1. Over medium heat, cook the bacon bits in 4tbs of margarine until they are extra crispy
  2. In the same skillet add onion, peppers and garlic and cook until they are tender.
  3. Stir in the flour and cook for a minute, keep stirring so that it doesn’t burn
  4. Add chicken broth, and the milk. Cook and stir until the sauce starts to bubble.
  5. Stir in the cheese and sour cream, then add the chicken.
  6. Continued to stir until the cheese has melted. Do not bring this sauce to a boil only a simmer. Continue stiring until the sauce is warm through
  7. Serve over cooked rotini
*If your sauce is too thick you can add extra milk, chicken broth, or white wine to the sauce to thin it. *



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