Pizzaria Uno: Rattlesnake Pasta

Pizzeria Uno’s Rattlesnake Pasta :smiley:

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

1 pound penne pasta

4 tablespoons butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 tablespoon salt
3/4 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
4 oz. jar jalapeno peppers (in juice), sliced

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.

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.

Note: A Double Batch of this is enough to feed a firehouse!

The basic rattlesnake pasta is alfredo with chopped jalepenos and a liberal amount of green (jalepeno) Tobasco sauce.

Of course, Uno’s gets frozen bags of alfredo from their corporate kitchens. They’ll take a regular can of sliced jalepenos, chop up the slices, and mix them in with several squirts of green tobasco.

Oh yes, I forgot. There’s a pinch of mild cheddar cheese in the rattlesnake, too.

But they don’t use actual rattlesnakes in the pasta. It’s totally chicken. :slight_smile: