Valley Green's Rattlesnake Pasta
My family sometimes asks that I make this with habanero cheese instead of pepperjack. When I've used habanero, I have found that it's way too hot for my own taste. But if you like your rattlesnake "bite" super hot, habanero cheese is definitely an option you can employ in this recipe. (And when your mouth is on fire, don't say I didn't warn you!)
- boneless, skinless chicken breasts (buy organic or all-natural)
- 1 pkg
- organic penne pasta
- 1 Tbsp
- olive oil
- 4 Tbsp
- organic butter
- 4 Tbsp
- all-purpose flour
- 1/2 tsp
- 1/4 tsp
- 1 c
- organic milk
- 1 c
- organic half & half
- 2 1/2 c
- pepperjack cheese, shredded
- 2 c
- organic broccoli florets, steamed until tender
- jalapeno, sliced for garnish
How to Make Valley Green's Rattlesnake Pasta
- 1Place chicken in pot of water and boil approximately 25 minutes to cook through. Chicken is done when no longer pink inside, and juices run clear. When done, remove from water and place chicken breasts on a cutting board to cool slightly.
- 3In a saucepan, melt butter over low heat. Using a whisk, stir in flour, salt and pepper. Cook over medium-low heat, whisking constantly, until mixture is bubbly and smooth. Remove from heat.
- 4Gradually whisk in milk and half & half (slowly). Heat mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
- 6Drain water from cooked pasta and return the pasta to its pot. Add the sliced chicken and steamed broccoli to the pasta. Pour the sauce over pasta, chicken and broccoli in the pot, and use two wooden spoons to toss the mixture gently, coating the ingredients with the sauce.