Pepper Jack Chicken Pasta Recipes

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PEPPER JACK CHICKEN PASTA



Pepper Jack Chicken Pasta image

A great recipe using the new soups out there. Just the right amount of kick. If you can't find the soup, try chedder or nacho cheese soup.

Provided by CrystalRN

Categories     Chicken

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups uncooked mostaccioli pasta
1/4 cup chopped onion
1/4 cup choped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
1 (10 3/4 ounce) can condensed Campbell southwest-style pepper jack soup, undiluted
1 (9 ounce) package ready to use southwestern chicken strips
3/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1/4 cup shredded monterey jack cheese

Steps:

  • Cook mostaccioli according to pkg directions.
  • Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender.
  • Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
  • Stir in beans; heat through. Drain mostaccioli and place in a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 265.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 4.2, Sodium 28.8, Carbohydrate 44.7, Fiber 6, Sugar 1.3, Protein 11.3

TEX-MEX CHICKEN SPAGHETTI



Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

CHICKEN BREASTS WITH PEPPER JACK AND BACON



Chicken Breasts with Pepper Jack and Bacon image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 3

4 boneless, skinless chicken breasts
Four 1/4-inch slabs pepper Jack
4 slices hickory-smoked bacon

Steps:

  • Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
  • Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.

PEPPER JACK CHEESY CHICKEN CASSEROLE



Pepper Jack Cheesy Chicken Casserole image

Spicy-buttery pepper Jack cheese is baked into and sprinkled on top of this easy chicken casserole. We predict it'll become a new family favorite!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1-1/2 cups multi-grain rotini pasta, uncooked
2 cups frozen mixed vegetables (broccoli, carrots, red peppers)
1-1/2 cups chopped cooked chicken
1-1/2 cups KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
1/2 cup MIRACLE WHIP Dressing
1/4 cup milk
1/2 tsp. southwestern seasoning

Steps:

  • Heat oven to 350°F.
  • Cook pasta in large saucepan as directed on package, omitting salt. Drain; return to saucepan.
  • Add all remaining ingredients except 1/2 cup cheese; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheese.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 21 g

PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE



Penne With Chicken in Creamy Pepper Jack Cheese Sauce image

This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.

Provided by MSnow

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

3 slices bacon
2 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped (and seeded if desired)
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced

Steps:

  • Over medium heat, cook bacon until semi-crisp, reserving drippings.
  • Drain bacon on paper towels and crumble when cool.
  • Sauté sliced chicken in bacon drippings until no longer pink.
  • Remove from pan and set aside.
  • In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
  • Stir in the flour and cook for 1 minute.
  • Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
  • Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
  • Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
  • Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

Nutrition Facts : Calories 541.7, Fat 20.4, SaturatedFat 9.8, Cholesterol 68.4, Sodium 345.3, Carbohydrate 67.5, Fiber 9.2, Sugar 1.8, Protein 23.4

PEPPER JACK CHICKEN



Pepper Jack Chicken image

"As a retired senior citizen with a working husband, I have to make easy dinners for two," notes Dorothy Storms of Winder, Georgia. "These grilled chicken breasts topped with zippy cheese and salsa are a favorite."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons olive oil
1/2 to 1 teaspoon seasoned pepper
1/4 teaspoon garlic powder
2 slices pepper Jack cheese (3/4 ounce each)
1/4 cup salsa
Hot cooked egg noodles, optional

Steps:

  • Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

Nutrition Facts : Calories 257 calories, Fat 11g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 347mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY



One Pot Chicken Fajita Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese

Provided by Tasty

Categories     Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded

Steps:

  • Heat oil in a large pot over high heat
  • Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
  • Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
  • Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
  • Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
  • Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
  • Add the cheese and mix until melted.
  • Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
  • Enjoy!

Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams

PHILADELPHIA CREAMY PENNE PASTA WITH CHICKEN



PHILADELPHIA Creamy Penne Pasta with Chicken image

You can't go wrong with this simple creamy penne pasta recipe. With cream cheese and Parmesan it's full of rich flavor. Olives and peppers give it a kick.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. oil
1 red pepper, finely chopped
1/2 cup (1/2 of 250-g tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. sliced pimento-stuffed green olives
2 tsp. dried rosemary leaves

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
  • Drain pasta. Add to skillet; mix lightly.

Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

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