Cheesy Chicken Pepper Pasta

2 tablespoons olive oil

1 pound skinless, boneless chicken breast halves - cut into strips

2 red bell peppers, sliced

2 cups milk

½ cup butter

16 ounces shredded Muenster cheese

1 clove garlic, minced

¼ teaspoon garlic powder

2 tablespoons cornstarch

1 pound linguine pasta

In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.

In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.

Pour sauce over hot pasta; serve.