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Southwest Cheesy Chicken

Source: Derik

1 (12 oz) PKG Egg Noodles
2 T Salt

1 (16 oz) Jar Cheesy Double Cheddar Ragu
1 Green Pepper, Chopped
1 Jalapeno Pepper, Chopped
1 Habanero Pepper, Seeded & Chopped

1 T Butter
2 Coves Garlic, Minced
1 (16 oz) PKG Chicken Breast, Cut Into Bite Sized Pieces
Black Pepper, To Taste
Seasoned Meat Tenderizer, To Taste
1 Onion, Chopped

 Bring a large pot of water and 2 T of salt to a boil. Cook noodles until al dente and drain.

In a small sauce pan, combine cheddar Ragu, green pepper, jalapeno, and habanero. Mix well and simmer until needed.

Cut chicken into bite sizes pieces and season with black pepper and seasoned meat tendorizer.  In a large skillet, melt butter. Add garlic and cook about 30 seconds or until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up the heat to medium high, cook off excess liquid, and brown chicken.

Stir in cheese sauce. Mix well. Stir in noodles mix well.

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