|Chicken breasts||2 (plain or seasoned with italian herbs/teriyaki/lemon & herb)|
|Green bell pepper||1|
|Onion||1⁄2 Small, cut into cubes|
|Extra virgin olive oil||5 Tablespoon|
|Mozarella cheese||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Jalapenos||1⁄2 Teaspoon, crushed|
|Black pepper powder||To Taste|
Boil Pasta separately in a deep vessel until they become tender & fluffy.
Heat 2 tbs extra virgin olive oil in a fry pan. Add bell peppers (cut into cubes), onion & fry well. Add salt & pepper. Keep aside.
Heat 3 tbs extra virgin olive oil in the same fry pan & fry chicken (cut into cubes) until it turns into a brownish color (or until chicken is cooked thoroughly). Keep aside.
Heat 2 tbs butter in a shallow pan. Add all purpose flour, stir well. Add milk & keep stirring until mixture thickens slightly. Add oregano, basil, crushed jalapenos, pasta seasoning, salt & pepper. Mix well. Remove from stove.
In a baking dish, arrange pasta noodles. Add fried bell peppers & chicken. Add the above made white sauce, mix until the sauce coats the pasta well. Sprinkle mozzarella cheese generously on top of the pasta.
Bake at 350 for 25 minutes.