From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 8 ounces linguine, cooked
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon cayenne pepper
  • 1/8 – 1/4 teaspoon freshly ground pepper
  • 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon chopped jalapeno pepper
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup grated Monterey Jack or cheddar cheese
  • 1 cup sour cream

Combine 1 tablespoon flour, salt, cayenne and pepper, then toss with chicken to coat.  Saute chicken in oil for 4 to 5 minutes over medium-high heat.  Remove chicken and add onions, red bell pepper, jalapeno pepper and garlic.  Cook until tender.  Stir in remaining flour.  Add broth, milk, Worcestershire sauce and red pepper flakes.  Cook until bubbly.  Add cheese and stir until melted.  Stir 1 cup hot mixture into sour cream.  Return sour cream mixture to pan in which chicken was cooked.  Add chicken and heat through.

To serve, place linguine on the bottom of a serving platter.  Top with sauce and decoratively arrange chicken strips.  Present, then toss and serve.


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