VALLEY GREEN'S RATTLESNAKE PASTA

Valley Green's Rattlesnake Pasta image

Provided by Cindy DeVore

Categories Pasta

Time 55m

Number Of Ingredients 12

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2 boneless, skinless chicken breasts (buy organic or all-natural)
1 pkg organic penne pasta
1 Tbsp olive oil
4 Tbsp organic butter
4 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 c organic milk
1 c organic half & half
2 1/2 c pepperjack cheese, shredded
2 c organic broccoli florets, steamed until tender
1 jalapeno, sliced for garnish

Steps:

1. Place chicken in pot of water and boil approximately 25 minutes to cook through. Chicken is done when no longer pink inside, and juices run clear. When done, remove from water and place chicken breasts on a cutting board to cool slightly.
2. Bring 2 quarts of water to a boil and add olive oil to water. Add pasta and cook per package directions. While pasta is cooking, cut chicken breasts into 1 to 1 1/2 inch slices. Set cut chicken aside.
3. In a saucepan, melt butter over low heat. Using a whisk, stir in flour, salt and pepper. Cook over medium-low heat, whisking constantly, until mixture is bubbly and smooth. Remove from heat.
4. Gradually whisk in milk and half & half (slowly). Heat mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
5. Remove sauce from heat and immediately stir in 1 cup of the shredded pepperjack cheese until melted (do not use whisk). Cover to keep sauce warm.
6. Drain water from cooked pasta and return the pasta to its pot. Add the sliced chicken and steamed broccoli to the pasta. Pour the sauce over pasta, chicken and broccoli in the pot, and use two wooden spoons to toss the mixture gently, coating the ingredients with the sauce.
7. Use a large ladle to serve the Rattlesnake Pasta on plates. Sprinkle the remaining shredded pepperjack cheese and toss a few slices of jalapeno pepper over each serving. Serve with a wedge of buttered sourdough or garlic bread.