Rattlesnake Pasta
Ingredients
1 tablespoon olive oil
1 pounds chicken breast cubed
1 teaspoon salt to taste
1 teaspoon black pepper to taste
4 tablespoons butter
1 white onion
2 teaspoons garlic minced
⅓ cup flour
4 cups milk
½ teaspoon salt to taste
1 teaspoon crushed red pepper
½ teaspoon pepper to taste
1 red bell pepper
1 green bell pepper
1 cup cherry tomatoes
3 jalapenos sliced
1 cup Parmesan cheese shredded
1 pound penne pasta cooked
Directions
Add oil to a pot over medium heat-high heat.
Add the chicken, and once it starts to brown, add salt and pepper to taste. Remove from the pot once fully cooked and set aside.
Reduce your heat to medium, add your onions, and cook until they are slightly opaque, then add the garlic and cook until aromatic.
Create a roux by slowly incorporating the flour until you have a paste.
Stir in the milk until fully incorporated, then mix in salt, pepper, and crushed red pepper.
Add bell peppers, cherry tomatoes, jalapenos, and cheese. Stir to incorporate and bring to a simmer.
Add the cooked chicken back into the mix and your cooked penne pasta. Stir and allow to simmer for a few minutes.
Transfer to a serving dish, top with more Parmesan, serve, and enjoy!
