Jalapeño Popper Pasta

Used this recipe. I just make it with breaded chicken and skip all the breadcrumb stuff. Note: It’s def worth using the lowfat cream cheese / skim milk, it’s better than the full fat version.

Ingredients (I tend to make the full amount)
8 ounces pasta
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
1 to 2 garlic cloves, minced
2-3 jalapeno peppers, minced (to yield approx ¼ cup) [1 of our market jalapenos is usually enough]
6 ounces reduced-fat cream cheese, cut into 6 pieces
1 cup skim milk
1 cup Monterey jack cheese
.5-.75 tsp of my red chili powder
salt and pepper, to taste

Instructions

1. Cook pasta according to package directions; get baked chicken going.
2. In a large saute pan, heat olive oil over medium-high heat. Add onion and cook for about 5 minutes. Add peppers and cook for 3 minutes, or until onion and peppers are softened. Add garlic during the last minute, cooking until fragrant.
3. Reduce heat to medium and add cream cheese to onion mixture. Stir until melted. Add milk, stirring until incorporated. Add cheese and chili powder and stir until melted and smooth.
4. Remove sauce from heat. Add cooked pasta to sauce and toss until combined. Add salt and pepper to taste.
5. (Optional) Serve with jalapeño rings for garnish