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Pizzeria Uno's Rattlesnake Pasta

    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.