rattle snake pasta
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.
prep time
30 Min
cook time
method
---
yield
6-8 serving(s)
Ingredients
- - 2 skinless, boneless chicken breast halves, cut into cubes
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon italian seasoning
- 1 pound penna pasta
- SAUCE
- 4 tablespoons butter
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 1 tablespoon salt
- 3/4 tablespoon pepper
- 2 cups milk
- 1 cup half and half
- 3/4 cup parmesan cheese
- 8 ounces colby/monteray jack cheese, shredded
- 4 ounces jar green chilies chopped or sliced in juice
How To Make rattle snake pasta
-
Step 1In 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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