Rattlesnake Pasta

Rattlesnake Pasta - Chili's Restaurant
6-8 servings


1lb Boneless Skinless Chicken Breast, cubed
2 Tbsp Butter
2 Garlic Cloves, minced
1/2 Tbsp Italian Seasoning (see recipe HERE)

4 Tbsp Butter
2 Garlic Cloves, minced
1/4 Cup Flour
1 Tbsp Salt
3/4 tsp White Pepper (Black Pepper will do just fine)
2 Cups Milk
1 Cup Half and Half
3/4 Cup Parmesan Cheese, grated
8oz Colby Cheese, grated
Pickled Sliced JalapeƱos

1lb Dried Penne Pasta

1. In a large skillet, melt 2 tablespoons of butter on medium heat.
2. Add 2 Cloves worth of minced garlic and Italian seasoning and cook for about 1 minute.
3. Add the chicken and cook until done.
4. Set chicken aside.
5. In the same pan the chicken was in, melt 4 tablespoons of butter on medium heat.
6. Add the other 2 Cloves garlic and cook for about 30 seconds.
7. Add the flour, salt & pepper all at once, to make a roux. Stir and cook for about 2 minutes.
8. Add the milk and half-and-half to the roux, stirring constantly until smooth and thickened. (about 5-6 minutes).
9. Add the cheeses and stir until melted.
10. Stir in chicken and jalapeno peppers.

Pour the sauce into cooked and drained Penne Pasta. Mix thoroughly.

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