Monday, December 1, 2008

Rattlesnake Pasta

1 pound linguine - bow tie pasta works great with this, it's easier to eat than the linguine

8 TBS Butter
2 TBS Flour
½ Cup Parmesan Cheese

Approximately 4 cups of a mixture of half and half and heavy (whipping)cream. Play with it until you get the right consistency, it should be like Alfredo Sauce.

2 TBS Lime Juice
1 Red Pepper, julienned
1 Yellow Pepper, julienned
2 Anaheim Peppers, chopped
2 TBS red onions diced
2 TBS Green Onions Sliced
2 Tsp minced Garlic
10 Ounces Grilled Chicken breast, sliced (you can also use sauteed chicken breast, or even a cooked rotisserie chicken from the deli)
2 TBS cilantro, julienned


Rattlesnake seasoning
1 TBS cumin
1tsp red pepper
½ tsp white pepper
1 tsp onion powder
½ teaspoon chili powder
1 tsp salt

Melt 2 TBS of the butter in a sauté pan over low to medium heat. Add 2 heaping TBS of flour and work with a wire whisk into a white roux. Be careful not to brown the flour.

Work in the remaining 6 TBS of butter and slowly add the half and half/cream, a cup at at a time, continuing to whisk and incorporating the ingredients over medium heat. When all the cream is incorporated, add ½ cup of grated parmesan cheese and continue to whisk. The sauce should have a light consistency and coat the back of a spoon.

Add Rattlesnake seasoning. Recipe is best if you double the seasonings, it's really spicy and hot that way.

Combine the chicken, lime juice, peppers, onions and garlic and continue to sauté over medium heat until all ingredients are hot and sauce is a creamy consistency

Cook linguini al dente. Place the pasta in sauce and toss thoroughly.

Garnish the top of the pasta with smoked mozzarella and cilantro.

This is a huge recipe, serves 6-8, can be cut in half.

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