Ingredients:
- 3 tbs of bacon bits (pre-cooked do not use immitation, or bacos)
- 2 boneless chicken breasts (pre-cooked or 1 small can of chicken)
- 3 tablespoons butter
- 1 small onion, diced
- 1/2 bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (I use a mild jalapeno)
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup milk
- 8 ounces of shredded jalapeno monterey jack pepper cheese
- 1/4 cup sour cream
- 16 ounces penne pasta
Directions:
- Over medium heat sauté in butter, bacon bits, bell pepper, onion, jalapeno pepper, and garlic until just tender.
- Stir in the flour and cook for 1 minute.
- Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
- Stir in cheese and sour cream; then add the cooked chicken.
- If the sauce is too thick, add the remaining 1/4 cup chicken broth
- Cook penne pasta according to package directions, drain well, then add to sauce.
This sounds so good! I will be making this tomorrow.
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That sounds so yummy! Is it really spicy? Just wondering if my 2 and 1 year old could handle it. If so, it's on the menu this week.Thanks for stopping by, I'm following back! 🙂
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Colie!Following you on Relax & Surf Sunday! My Facebook fan page, “Inspire!” has quotes, poems and stories to inspire you. I’d like to invite you to stop by!http://www.facebook.com/pages/Inspire/338562522284?ref=ts
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This looks fantastic! Thanks for following my blog, 8aplenty. So excited to see your blog and get some recipe's for my big fam!Sara
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Hi! I love the look of this dish, I will have to try to make this one! I love alfredo! Thanks for coming over to my blog! Following you back! I love new recipes by the way 🙂 Hope you had a great Labor Day weekend!
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Hi Nic, it would be easy to calm down the heat in this recipe like by leaving out the Jalapeno, or even using a different type of cheese. Thanks for stopping by it's going to be fun getting to know you all
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