Pepper Jack Chicken

2-4 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too)

2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)

Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. heated milk (evaporated milk makes the sauce really smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2t. cayenne pepper
Salt and pepper to taste


Preheat oven to 350 degrees. Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese and cayenne pepper. Add salt and pepper if needed.
Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.

--Diana Wettstein