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Title: Tyler Smith's Rattlesnake Pasta
Categories: Pasta, Herbs, Cheese, Chilies, Poultry
Yield: 8 servings

1 lb Uncooked rigatoni
1 lb Boned, skinned chicken
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, sliced jalapeno
- peppers
1/2 c Juice from pickled jalapeno
- slices
1/2 c Italian bread crumbs
3/4 c Grated Parmesan cheese

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 tablespoons butter over
medium heat. Add chicken; cook 4-5 minutes per side or
until internal temperature reaches 165°. 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 tablespoons butter
over medium heat. Add garlic; cook until fragrant, about
30 seconds. Stir in flour, salt and pepper; cook until
starting to brown, 2-3 minutes. Whisk in milk and
half-and-half, stirring constantly until smooth and
thickened, 5-6 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, 2-3 minutes,
stirring occasionally.

Serve pasta in bowls; top with toasted bread crumbs and
Parmesan cheese.

Tyler Smith, Virginia Beach, Virginia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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