Rattlesnake Pasta

No, you won't find any rattlesnake in the following recipe. Nor would you ever find it in anything that I cook.

The other day someone was discussing this pasta dish which is served at Uno’s. It is my favorite item on their menu, and this is my personal version of it. I really have no idea why they would call it "rattlesnake", unless they are talking about the "bite" from the jalapeno peppers.

Please note that measurements are approximate.

1 small onion, diced

butter

1 cup half and half or milk

fresh grated parmesan cheese

2 T flour

salt and pepper to taste

1/2 cup finely diced canned jalapeno peppers, well drained

1 large clove garlic, minced

1 cup chicken broth

1-2 boneless, skinless chicken breasts, diced

1/2 cup Cheddar cheese, shredded

2 oz Velveeta

Cooked penne pasta

Heat a large pot on medium, add a little butter. Saute onion in butter til softened, but do not brown. Remove from pan.

Saute chicken til well browned. Remove. Add additional butter and flour, stirring to make a light roux. While stirring, add broth, then half and half, parmesan, salt and pepper and heat very slowly till thickened. When sauce starts to bubble, add the velveeta, jalapenos, garlic and chicken and heat through. Remove from heat and stir in cheddar cheese. When cheese is melted, serve over penne (or your favorite) pasta with additional parmesan.

This was absolutely delicious!