Recipe: Pizzeria Uno's Rattlesnake Pasta

PIZZERIA UNO'S RATTLESNAKE PASTA
Source: Magnolia Walker Company E-zine

CHICKEN:
2 skinless, boneless chicken breast halves, cut into cubes
2 tablespoons butter
2 cloves garlic, minced
1 Tbsp. Italian seasoning
PASTA:
1 ib. penne pasta
SAUCE:
4 Tbsp. butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 Tbsp. salt
3/4 tsp. ground white pepper
2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 oz. 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.