Pepper Jack Pasta - MI Coop Kitchen

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