Chicken with Pepper Cheese Sauce

Recipe View 8 mins Cook the Linguini: Bring a large pot of lightly salted water to a boil. Add the linguini pasta and cook according to package directions, about 8 minutes, or until al dente. Drain well and set aside. (8 minutes)

Recipe View 15 mins Prepare the Chicken: In a shallow dish, combine 1/4 cup flour, black pepper, and cayenne pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess. (5 minutes)

Recipe View 10 mins Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on the outside and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside on a plate to keep warm. (7 minutes)

Recipe View 5 mins Sauté the Vegetables: Add the chopped bell pepper, onion, garlic, and jalapeno pepper to the skillet. Cook and stir over medium heat until the vegetables are softened, about 5 minutes. (5 minutes)

Recipe View Make the Sauce: Stir in the chicken broth, Worcestershire sauce, and milk. Bring the mixture to a simmer. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry. Gradually stir the slurry into the simmering sauce. Continue to simmer over medium-low heat, stirring constantly, until the sauce starts to thicken, about 3-5 minutes. (5 minutes)

Recipe View Finish the Dish: Remove the skillet from the heat and stir in the sour cream and shredded Monterey Jack cheese until the cheese is fully melted and the sauce is smooth and creamy. Return the cooked chicken to the pan and stir to coat it evenly with the sauce. (3 minutes)

Recipe View Serve: Serve the chicken and pepper cheese sauce immediately over the cooked linguini pasta. Garnish with fresh parsley or a sprinkle of extra cheese, if desired.