I’ve got another recipe for you! This time it’s for rattlesnake pasta. 🙂
I know there are quite a few versions of this recipe floating around on the internet, and pretty much all of them involve more steps than mine. Mine includes some shortcuts, which may or may not appeal to you. (They appeal to me since I’m not fond of spending hours in the kitchen!)
-1/2 pound boneless chicken (You choose which cut. I used chicken tenders.)
-5 jalapeno peppers*
-1 pound of pasta (I used penne.)
-1 to 2 jars of Ragu alfredo sauce. (Depends how saucy you like it!)
-2 eggs, scrambled for dipping
-1 8oz block of cheddar cheese
-1 8oz block of montery jack cheese
Set a pot of water on the stove to boil. Mix together flour with salt and pepper. (I used about a cup of flour, a half tablespoon of salt, and a teaspoon of pepper. You may prefer different amounts of seasoning.) Dip the chicken in the eggs, then the flour mixture. Bake the chicken in a 350 degree oven until done, or use your stovetop to cook the chicken in a frying pan. (I used my stovetop and cooked my chicken in butter. Yum!) Set chicken aside and cook the pasta according to the package directions. While the pasta is cooking, chop the chicken into cubes and the jalapeno peppers into thin slices. Shred the cheeses. Once the pasta is done, drain, then mix together the pasta, alfredo sauce, chicken, and jalapeno peppers. Pour half the pasta into a casserole dish, then add half the cheese. Add the rest of the pasta and top with the rest of the cheese. Cover with foil and bake in a 350 degree oven until hot and bubbly. Serves 4 very hungry people.
*If you prefer, you can use pickled jalapeno peppers (the ones that come in a jar) and add some of the juice to the alfredo sauce for extra kick!