Chicken And Pepper Cheese Sauce

• 3 Tbsp. flour
• 1/2 tsp. salt
• 1/4 to 1/2 tsp. ground red pepper
• 1/8 to 1/4 tsp. ground white pepper
• 1/8 to 1/4 tsp. ground black pepper
• 2 whole medium chicken breasts, cut into 1-inch pieces
• 2 Tbsp. cooking oil or more if necessary
• 1 medium onion, chopped
• 1 red pepper, chopped
• 1 Tbsp. seeded, chopped jalapeno pepper
• 2 cloves garlic, minced
• 3/4 c. chicken broth
• 1/2 c. milk
• 1 tsp. Worcestershire sauce
• 1 c. shredded Monterey Jack cheese
• 1/4 c. dairy sour cream
• 8 oz. linguine, cooked

1. Combine 1 tablespoon of the flour, salt and ground peppers; toss with chicken to coat.
2. In 10-inch skillet, cook chicken pieces in hot oil 4 to 5 minutes.
3. Remove chicken; add onion, sweet pepper, jalapeno pepper and garlic.
4. Cook until tender. Stir in remaining flour.
5. Add broth, milk and Worcestershire sauce.
6. Cook.
7. Stir in cheese until melted.
8. Stir 1 cup of hot mixture into sour cream; return to skillet.
9. Add chicken; heat through (do not boil).
10. Serve on linguine.

flour, salt, ground red pepper, ground white pepper, ground black pepper, chicken breasts, cooking oil, onion, red pepper, jalapeno pepper, garlic, chicken broth, milk, worcestershire sauce, shredded monterey jack cheese, sour cream, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537450 (may not work)