Cheesy Chicken Pepper Pasta

Cheesy Chicken Pepper Pasta

31

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

Ingredients

45 m {{adjustedServings}} servings 654 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

31
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

THIS RECIPE IS SUPER!! For those of you who had "chunks" in your sauce, the secret is to heat over med heat, use SHREDDED muenster cheese (or shred it yourself) and STIR CONSTANTLY! I did have t...

This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green pepper, onion, and zuchinni, two cloves of garlic instead of one, (with no garlic powder) and only ...

I was disappointed with the outcome of this recipe. Perhaps it was because I could not obtain shredded muenster cheese and had to break slices of it up into the sauce mixture. The sauce turned...