CHICKEN with PEPPER CHEESE SAUCE

CHICKEN with PEPPER CHEESE SAUCE

¼ cup all-purpose flour
1 tsp. black pepper
1 tsp. cayenne pepper
3 skinless, boneless chicken breast
halves cut into 1-inch pieces
2 Tbsp. oil
1 red bell pepper, seeded and chopped
1 onion, chopped
½ jalapeno pepper, seeded and minced
¾ cup chicken broth
2 tsp. Worcestershire sauce
½ cup milk
1 Tbsp. all-purpose flour
½ cup sour cream
1 cup shredded Monterey Jack cheese
1 (12-oz.) package uncooked linguini pasta

Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 minutes, or until tender. Drain.

Meanwhile, in a shallow dish, mix together ¼ cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.

Add the bell pepper, onion, garlic and jalapeno pepper to the skillet, cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 Tbsp. of flour and simmer over medium-low heat until the sauce stars to thicken.

Remove from the heat and stir in sour cream and Monterey Jack until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.

Yield: 6 servings.