Chicken & Linguine with Tex Mex Pepper Cream Sauce
What you need:
- 3 chicken breasts, sliced in half lengthwise, if desired
- 2 Tbsp. butter
- Salt and pepper
- 1 Tbsp. olive oil
- 1 onion, diced
- 1/2 red bell
- 1/2 green bell
- 1 tsp. salt
- 1 tsp. pepper
- 3 garlic cloves, minced
- 1 cup sour cream
- 1/4 cup cilantro
- 1 can diced green chillies
- 3/4 cup cheddar cheese
- 1/4 cup pepperjack
- 1/4 tsp. red pepper
- 1/2 tsp. oregano
- 1 lb. linguine
Directions:
- Cook linguine al dente and drain. Toss with olive oil.
- Heat butter over medium-high heat. Season chicken breasts with salt and pepper. We used some leftover rosemary lemon salt. You can use whatever you want! Cook chicken in butter until done.
- Meanwhile, heat olive oil over medium heat. Add onion, red bell, green bell, salt and pepper. Cook for 5 to 6 minutes.
- Add garlic cloves and cook for 1 minute, stirring.
- Add your skillet mixture plus sour cream, cilantro, diced green chillies, and cheddar cheese into the blender. Blend up.
- Put back into skillet and add pasta. Toss until coated.
- Add pepperjack cheese, red pepper, and oregano. Heat until cheese melts.
Recipe from Hezzi-D's Books and Cooks