Pasta with Chicken and Pepper-Cheese Sauce

I love to cook. I always have. I remember being quite young and being in the kitchen helping my grandmas and mom cook. I am comfortable in the kitchen, and cooking is something I feel I do really well. And I love to feed people. Especially my family. So when my brother gets excited when he finds out I’m cooking dinner, it’s a huge compliment to me. And luckily for him, this is the dish I had made.

Spicy? Cheesy? Yes,please. Those are two of my favorite words when it comes to recipes, so I was all about this one. I basically followed the recipe except that I did “healthify” it a bit by substituting in reduced fat and fat free dairy products, which cut the saturated fat in half without compromising any of the flavor! This was a bit on the spicy side, especially topped with the fresh jalapeno slices, so if you prefer a milder flavor, you may want to use only half a pepper.

Pasta with Chicken and Pepper-Cheese Sauce
8 ounces whole wheat spaghetti
2 boneless, skinless chicken breasts, about 4 ounces each
3 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon extra virgin olive oil
2 medium bell peppers, chopped
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
3/4 cup no salt added chicken broth
1/2 cup fat free milk
1 teaspoon Worcestershire sauce
4 ounces reduced fat sharp cheddar cheese, shredded
1/4 cup fat free sour cream
1 jalapeno pepper, sliced (optional)

1. Cook pasta according to package directions. Drain; keep warm.

2. In a small mixing bowl combine 1 tablespoon flour, salt, red pepper and black pepper. Toss flour mixture with chicken to coat. Set aside.

3. In a large skillet heat the cooking oil over medium-high heat. Add green pepper, chopped jalapeno pepper, and garlic; cook and stir until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.

4. Add chicken to the skillet. Cook and stir for 4 to 5 minutes or until chicken is no longer pink. Remove chicken from skillet.

5. Stir 2 tablespoons flour into drippings in skillet. Add broth, milk, and Worcestershire sauce. Cook and stir until thickened and bubbly. Add the cheddar cheese, stirring until cheese melts. Stir 1 cup of the hot mixture into the sour cream; return all of the sour cream mixture to skillet. Stir in chicken and vegetables. Cook until heated through. Do not boil.

6. Arrange pasta on individual plates or a large platter. Spoon the chicken mixture over pasta. If desired, garnish with jalapeno pepper slices.

Serves 4.
Source: Better Homes and Gardens “Easy Everyday Cooking,” p. 187