MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tyler Smith's Rattlesnake Pasta
Categories: Pasta, Herbs, Cheese, Chilies, Poultry
Yield: 8 Servings
1 lb Uncooked rigatoni
1 lb Chicken; boned, skinned
2 tb Olive oil
2 tb Italian seasoning
6 tb Butter; divided
6 cl Garlic; minced
1/4 c All-purpose flour
1 1/2 ts Salt
1 ts White pepper
2 c Whole milk
1 c Half & half cream
8 oz Colby Jack cheese; shredded
1/2 c Pickled jalapeno slices
1/2 c Japapeno pickle juice
1/2 c Italian bread crumbs
3/4 c Parmesan cheese; grated
Cook pasta according to package directions. Drain; set aside.
Place chicken thighs, olive oil, and Italian seasoning in a large
bowl; mix until coated.
In a large skillet, melt 2 tb butter over medium heat. Add chicken;
cook 4 to 5 minutes per side or until internal temperature reaches
165 F. Remove to a paper towel-lined plate. Let rest 5 minutes;
chop into bite-sized pieces. Set aside.
To the same skillet, melt remaining 4 tb butter over medium heat.
Add garlic; cook until fragrant, about 30 seconds. Stir in flour,
salt, and pepper; cook until starting to brown, 2 to 3 minutes.
Whisk in milk and half-and-half, stirring constantly until smooth
and thickened, 5 to 6 minutes. Stir in Colby Jack cheese until
melted. Stir in cooked chicken, jalapenos, and jalapeno juice. Add
pasta; toss to thoroughly coat.
Heat a small skillet over medium-low heat. Add bread crumbs; toast
until lightly browned, 2 to 3 minutes, stirring occasionally.
Serve pasta in bowls; top with toasted bread crumbs and Parmesan
cheese.
Recipe by Tyler Smith, Virginia Beach, Virginia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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