Cheesy Chicken Pepper Pasta recipe

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Ingredients

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

Nutrition Info

654.3 calories
carbohydrate: 48.6 g
cholesterol: 122.8 mg
fat: 35.2 g
fiber: 2.6 g
protein: 36.4 g
saturatedFat: 19.8 g
servingSize: -
sodium: 504.2 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

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