Rattlesnake Pasta with Spice (Print Version)
# Ingredients:
→ Pasta and Protein
01 -
1 lb penne pasta
02 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Cooking Oils and Seasonings
03 -
2 tbsp olive oil, divided
04 -
1 1/2 tsp Cajun seasoning
05 -
1/2 tsp salt
06 -
1/4 tsp black pepper
07 -
1/4 cup chopped fresh parsley
→ Vegetables
08 -
1 red bell pepper, sliced
09 -
1 green bell pepper, sliced
10 -
1/2 red onion, sliced
11 -
3 cloves garlic, minced
12 -
2-3 jalapeño peppers, sliced (remove seeds for less heat)
→ Sauce Ingredients
13 -
4 tbsp butter
14 -
1/4 cup all-purpose flour
15 -
2 cups milk or half-and-half
16 -
1 cup grated Parmesan cheese
# Instructions:
01 -
Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 -
Season the chicken pieces with the Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate.
03 -
Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers, onion, garlic, and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet.
04 -
Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth.
05 -
Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes. Stir in the Parmesan cheese, salt, and pepper until melted and smooth.
06 -
Add the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated.