Penne with Chicken in creamy pepper jack cheese

INGREDIENTS
7 slices bacon
3 boneless chicken breasts, halved lengthwise, and sliced to desired thickness
2 tablespoons butter
1 small onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 jalapeno pepper, chopped, and seeded if desired
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack pepper cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions, tops thinly sliced

DIRECTIONS

1 Over medium heat, cook bacon until semi-crisp, reserving drippings.
2 Drain bacon on paper towels and crumble when cool.
3 Sauté sliced chicken in bacon drippings just until no longer pink.
4 Remove from pan and set aside.
5 In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
6 Stir in the flour and cook for 1 minute.
7 Add 3/4 cup of the broth and the milk. Cook and stir until bubbly.
8 Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
9 Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
10 Serve over cooked penne pasta and sprinkle with chopped green onions before serving.