Restaurant Recipes

Pizzeria Uno Rattlesnake Pasta

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Ingredients

Chicken

  • 2 skinless, boneless chicken breast halves, cut into cubes
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon Italian Seasoning

Pasta

  • 1 pound penne pasta

Sauce

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 tablespoon salt
  • 1/4 teaspoon ground white pepper
  • 2 cups milk
  • 1 cup Half-and-Half
  • 3/4 cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 1 (4 ounce) jar jalapeno peppers (in juice), sliced

Instructions

  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.
  2. Cook pasta for 8 to 10 minutes; drain.
  3. Meanwhile, start making a roux: Melt 4 tablespoons butter in a skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly.
  4. Slowly add milk and Half-and-Half, continue to stir until smooth and creamy.
  5. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until the cheese is melted.
  6. Add jalapeno peppers and stir in chicken.
  7. Add Alfredo mixture to cooked penne pasta and serve.


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