MI Coop Kitchen

Pepper Jack Pasta

Recipe by
Great Lakes Energy Cooperative  
40 minutes
Prep: 20 minutes | Cook: 20 | Servings: serves 6

Ingredients

  • 2 boneless, skinless chicken breasts cut into medallions
  • 1 red pepper (cut into small strips)
  • 1 green pepper (cut into small strips)
  • 1 yellow pepper (cut into small strips)
  • 1 medium onion (diced)
  • 4 cups of mini penne (uncooked)
  • 5 cups of milk
  • 1 8 ounce block of pepper jack cheese (cut into small pieces)
  • 2-3 tablespoons of cooking oil

Directions

  1. Put cooking oil in a dutch oven pot
  2. Add the chicken medallions
  3. Cook chicken until no pink is showing
  4. Remove chicken from pan and set aside
  5. Add the peppers and onions
  6. Cook until onion is transparent
  7. Add chicken back to pot with the peppers and onion
  8. Add the uncooked pasta to the pot
  9. Add the 5 cups of milk
  10. Bring the milk to boil for 8-10 minutes stirring constantly..until pasta is tender
  11. Remove from stove and add the pepper jack cheese
  12. Let set until the cheese is melted
  13. Stir until well mixed
  14. Serve immediately.
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