Cheesy Chicken Pepper Pasta

INGREDIENTS:

• 1 Tbs olive oil
• 1 lb skinless, boneless chicken breast halves, cut into strips
• 1 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 oz shredded Muenster cheese
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 2 Tbs cornstarch
• 1 lb linguine pasta

DIRECTIONS:

1. In a large skillet over medium heat, warm olive oil and add chicken. Saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp, cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic. Stir constantly for about 10 minutes to avoid burning.
3. Sauce should now have a thickened sauce-like consistency. If not, add cornstarch in 1 tsp increments until desired consistency is reached.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
5. Once the sauce is complete, combine it with the chicken and peppers mixture. Add garlic powder to taste.
6. Pour sauce over hot pasta and serve.