Mother-in-Law's cheesy chicken and pasta bake

• 8 oz penne noodles
• 2 Tbsp unsalted butter
• 1/2 cup diced red peppers
• 1 Tbsp minced garlic
• 2 Tbsp all purpose flour
• 1.5 cups milk
• 3 cups shredded cheddar jack cheese, divided
• 1 (13 ounce) can chunk chicken (or 1 1/2 cups shredded chicken)
• 1 Tbsp ranch seasoning powder
• pepper to taste

1. Prepare the noodles according to the package directions. Drain when finished cooking.
2. Melt the butter in a large skillet. Add the peppers and sauté for 1-2 minutes.
3. Add the garlic and flour and stir and cook for another 1-2 minutes.
4. Slowly whisk in the milk and cook on medium until thick. Add 2 cups of cheese and stir until melted and creamy.
5. Stir in the cooked pasta, chicken, ranch powder, and 3/4 cup cheese. Season to taste with pepper.
6. Sprinkle the remaining 1/4 cup cheese on top and cover until the cheese melts. Serves 6.

Easy way to use up extra chicken and vegetables. Just throw in at the end with pasta.