Chicken & Linguine with Tex Mex Pepper Cream Sauce

Throwing together tex mex with pasta sounded amazing to me. I was incredibly impressed with this sauce. We paired it with a lemony seasoned chicken breast.

(Print)
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

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