PENNE WITH CHICKEN IN CREAMY PEPPERJACK CHEESE SAUCE

(printed from foods.com)

3 slices bacon
2 boneless chicken breasts, halved and sliced to desired thickness
2 Tbs butter
1 small onion, diced
½ red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped (and seeded if desired)
3 Tbs flour
1 cup chicken broth
½ cup milk
1 cup shredded Monterey jack pepper cheese
¼ cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced

Over medium heat cook bacon until semi-crisp, reseving drippings.  Drain bacon on paper towels and crumble when cool.  Saute sliced chicken in bacon drippings until no longer pink.

Remove from pan and set aside.  In the same skillet add the butter and cook onion, peppers and garlic until just tender.  Stir in the flour and cook for 1 minute.  Add ¾ cup of broth and the milk.  Cook and stir until bubbly.  Stir in cheese and sour cream.  Add the chicken and crumbled bacon to the sauce.  Reheat, stirring to melt cheese, but do not allow to boil to avoid separation.  If the sauce is too thick, add the remaining ¼ cup chicken broth and/or a little more milk.

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