Instructions: Cook and drain the pasta. Meanwhile make the sauce. combine the salt, chile flakes and pepper. Toss with the chicken meat and set aside. Heat the oil and saute the onion, green pepper, jalapeno and garlic until the onion and green pepper are soft. Remove from the skillet with a slotted spoon and set aside. In the skillet drippings, saute the chicken and then remove it with a slotted spoon. Add the flour to the drippings and stir until smooth. Stir in the broth, milk and Worcestershire sauce. Cook and stir to thicken the mixture. Add the cheese and stir to melt. Stir 1 c. of this hot mixture into the sour cream and then stir it into the remaining sauce until it is smooth. Add the chicken and vegetables and stir to combine well. Serve spooned over hot cooked pasta. Garnish with extra minced jalapeno if desired.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.