Pasta with Chicken/Pepper/Cheese Sauce

Although this may seem like an awful lot in ingredients, it really has a great deal of spices and is scarier to read than to actually make. This cheese sauce has some "kick" to it, but it's not so overly powerful to where the kids don't like it.

Pasta with Chicken/Pepper/Cheese Sauce

3 Tbsp flour
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground white pepper
1/4 tsp black pepper
1 1/2 pounds cubed chicken breasts
2 Tbsp. cooking oil
1 medium onion, chopped
1 Tbsp. seeded and chopped jalepeno pepper
1 1/2 cup chicken broth
1 cup milk
2 tsp. worchestershire sauce
2 cups shredded Monterey Jack or Cheddar Cheese
1/2 cup sour cream
16 oz. linquine, cooked and drained (other other noodles -- egg noodles, spaghetti, etc)

Combine 1 Tbsp flour, salt, and ground peppers; toss with teh chicken to coat. In a 10 inch skillet, cook chicken in hot oil until fully cooked. Remove chicken. Add onion and jalepeno pepper. Cook until tender. Stir in remaining flour. *the pan may appear crusty at this point, it will cook back in when other ingredients are added...do not change pans!*

Add broth, milk and worcestershire sauce; cook and stir until bubbly. Stir in cheese until melted. Then add the sour cream. Add the chicken that was previously set aside and heat through (do not boil). Serve over linquine or noodles of your choosing.