rattle snake pasta

★★★★★ 2
By Gail Herbest
from Bangor, ME

Something yummy and different to make for dinner. Chicken and a sauce similar to Alfredo sauce, You can mix the sauce into the pasta or serve it over the top. I use chopped green chilies, but if you want to put an extra bite into it you can use sliced jalapeno peppers.

★★★★★ 2
serves 6-8
prep time 30 Min

Ingredients For rattle snake pasta

  • 2 skinless, boneless chicken breast halves, cut into cubes
  • 2 Tbsp
    butter
  • 2 clove
    garlic minced
  • 1 Tbsp
    italian seasoning
  • 1 lb
    penna pasta
  • SAUCE
  • 4 Tbsp
    butter
  • 2 clove
    garlic minced
  • 1/3 c
    all purpose flour
  • 1 Tbsp
    salt
  • 3/4 Tbsp
    pepper
  • 2 c
    milk
  • 1 c
    half and half
  • 3/4 c
    parmesan cheese
  • 8 oz
    colby/monteray jack cheese, shredded
  • 4 oz
    jar green chilies chopped or sliced in juice

How To Make rattle snake pasta

  • 1
    In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta for 8 to 10 minutes; drain. Meanwhile, start making a roux: Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Add Alfredo mixture to cooked Penne pasta and serve.

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