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Cheesy Chicken Pasta
• 8 ounces penne noodles • 2 Tablespoons unsalted butter • 1/2 cup diced red peppers • 1 Tablespoon minced garlic • 2 Tablespoons all purpose flour • 1 1/2 cups milk • 3 cups shredded cheddar jack cheese, divided • 1 (13 ounce) can chunk chicken (or 1 1/2 cups shredded chicken) • 1 Tablespoon ranch seasoning powder • pepper to taste
• Prepare the noodles according to the package directions. Drain when finished cooking. • Melt the butter in a large skillet. Add the peppers and sauté for 1-2 minutes. • Add the garlic and flour and stir and cook for another 1-2 minutes. • Slowly whisk in the milk and cook on medium until thick. Add 2 cups of cheese and stir until melted and creamy. • Stir in the cooked pasta, chicken, ranch powder, and 3/4 cup cheese. Season to taste with pepper. • Sprinkle the remaining 1/4 cup cheese on top and cover until the cheese melts. Serves 6.