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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