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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,
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.