Menus that will be trending in 2020 Chicken with Pepper Cheese Sauce

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Chicken with Pepper Cheese Sauce

"A tacky, creamy pasta dish that has simply a chunk of a chew. Reduce the jalapeno in step with how spicy you want it. This is going remarkable with garlic toast."

Ingredients :

1/four cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
3 skinless, boneless hen breast halves - cut into 1 inch portions
2 tablespoons olive oil
1 crimson bell pepper, seeded and chopped
1 onion, chopped
1 clove garlic, minced
half jalapeno pepper, seeded and minced
three/four cup chicken broth
2 teaspoons Worcestershire sauce
half cup milk
1 tablespoon all-motive flour
half cup sour cream
1 cup shredded Monterey Jack cheese
1 (12 ounce) package deal uncooked linguini pasta

Instructions :

Prep :	Cook : 6M	Ready in : 45M

Bring a big pot of lightly salted water to a boil. Add linguine pasta and cook for eight mins, or until soft. Drain.
Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the hen inside the flour mixture, shaking off the excess. Heat the oil in a huge skillet over medium warmth. Add chicken pieces and cook till browned on the outside and not red interior. Remove to a plate and preserve warm.
Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; prepare dinner and stir over medium warmness for approximately five minutes. Stir inside the chook broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low warmth till the sauce starts to thicken.
Remove from the warmth and stir in sour cream and Monterey Jack cheese till melted. Return bird to the pan and stir to coat with sauce. Serve fowl and sauce over pasta.

Notes :

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