Cheesy Chicken Pepper Pasta
Cheesy Chicken Pepper Past From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up chicken breast halves, milk, bell peppers, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
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.
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.
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.
Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
Pour sauce over hot pasta; serve.