Ingredients

2 Tbs olive oil

1 lb. chicken breast

1 Tbs. chili powder

1 Tbs cayenne pepper

1 Tbs paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

dash red pepper flakes

3/4 lb. mini penne pasta

2 Tbs butter

2 Tbs flour

2 C milk

8 oz. shredded cheddar cheese

8 oz. shredded monteray pepper jack cheese

dash tabasco sauce

1/2 12 oz. jar sliced jalepeno peppers

Preparation

  1. Pound chicken breast between two pieces wax paper, then cut into bite-sized pieces.
  2. Place chicken in medium bowl and mix with chili poweder,cayenne pepper, paprika, onion powder, garlic powder, salt and pepper.
  3. Heat olive oil in fry pan, add chicken and saute until no longer pink. Remove from pan and set aside.
  4. Prepare penne according to package directions.
  5. While pasta is cooking, melt butter in separate large fry pan, add flour, stir and cook approximately one minute. Add milk, stirring constantly until slightly thickened. Add cheeses, reserving 2 oz. of cheddar, and cook over low heat until cheese is melted. Add tabasco sauce and jalepeno peppers, along with a splash of liquid from jar.
  6. Stir in prepared chicken and pasta. Sprinkle remaining cheese over top and serve.