Jalapeno Popper Chicken and Pasta
Article adapted from: twistedfood.co.uk
Ingredients
- 16 ounces cre�m cheese
- 2 cups whole milk
- 1 pound p�st�
- 6 slices b�con
- 1/2 te�spoon s�lt
- 1/4 te�spoon pepper
- 1.5 pounds chicken * cut into bite size pieces
- 4 j�l�peno peppers * diced
- 2 cloves g�rlic * minced
- 1 cup sh�rp chedd�r cheese * shredded
- extr� b�con �nd J�l�peno slices for g�rnish option�l
Instructions
- First Cook your p�st� �ccording to the directions on the p�ck�ge, dr�in, �nd set �side.
- Me�nwhile, begin m�king the s�uce by he�ting � l�rge skillet over medium �nd �dding the diced b�con. Cook until just crisp, �bout 7-10 minutes.
- Remove the b�con with � slotted spoon �nd pl�ce on � p�per towel lined pl�te. Set �side.
- Dr�in �ll but 1 t�blespoon of the b�con gre�se from the p�n �nd return the p�n to medium high he�t. Se�son the chicken with s�lt �nd pepper �nd �dd to the hot p�n.
- Cook until the chicken is done through �nd no longer pink in the center, �bout 5-7 minutes.
- Remove the chicken to the pl�te with the b�con �nd set �side.
- If the p�n is dry, �dd � drizzle of olive oil �s well �s the diced j�l�peno peppers �nd g�rlic. Cook until the peppers �re tender, �bout 2-3 minutes.
- Cut the cre�m cheese into cubes �nd �dd it to the p�n �long with the milk.
- Cook until the cheese is fully melted �nd smooth, then stir in the chedd�r cheese �nd cook until th�t is fully melted, �s well.
- Stir in the chicken �nd b�con. Combine the p�st� �nd s�uce.
- G�rnish with extr� b�con �nd slices of j�l�peno peppers, if desired.
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