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Rattlesnake pasta ****
Servings: 2
2 cups penne pasta
1 batch of Classic Alfredo Sauce
2 jalapenos
5 oz italian dressing, sperated into 3 and 2 oz portions
6 oz boneless skinless chicken
+ chop up and marrinate chicken in the 3 oz of italian dressing, best done if it can rest for overnight in the fridge
+ cook pasta
+ while cooking pasta chop up and deseed jalapenos
+ over medium heat cook peppers in skillet until they start to soften and toast, this may take a while
+ check pasta to see if it is done but don't drain it if it is, just remove it from heat
+ add the 2 oz of Italian dressing and the chicken and cook until chicken is done
+ set aside
+ check pasta to see if it is done and drain it if its
+ make alfredo sauce
+ check pasta to see if it is done and drain it if its
+ combine all
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Rattlesnake_pasta
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