3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
½ red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped and seeded
3 tablespoons flour
1 cup chicken broth
½ cup milk
1 cup shredded LDF Pepper Jack Cheese
¼ cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, thinly sliced
Over medium heat, cook bacon until semi-crisp, reserving drippings. Drain bacon on paper towels and crumble when cool. Sauté sliced chicken in bacon drippings just until no longer pink. Remove from pan and set aside. In the same skillet, add the butter and cook onion, peppers and garlic until just tender. Stir in the flour and cook for 1 minute. Add ¾ cup of the broth and the milk. Cook and stir until bubbly. Stir in LDF Pepper Jack cheese and sour cream; then, add the chicken and crumbled bacon to the sauce.
Reheat, stirring to melt cheese, but do not allow the sauce to boil, to avoid separation. If the sauce is too thick, add the remaining ¼ cup chicken broth and/or a little more milk. Serve over cooked penne pasta and sprinkle with chopped green onions before serving.
Recipe from Recipe Zaar,
Mooo News, April 2009
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