rattlesnake pasta…

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have you ever heard of rattlesnake pasta? well it’s a chicken pasta dish that is pretty spicy and really delicious. as usual i can’t find any restaurant that has anything like that on the menu, (that’s a reoccurring theme when you don’t live in the south anymore). so that leads me to make my own. i’ve seen a few recipes floating around online for a rotel chicken,which is similar to rattlesnake pasta, but my problem with that is it uses a whole block of velveeta cheese. and it being me ,of course, i wanted to make it as homemade as possible. so here is the recipe i came up with, really quick and really delicious.my honey even said it goes on the make again list, so pat on the back to me…

from me two you,

sarah

rattlesnake pasta

1 C. penne pasta – cooked and drained

1 T. butter

1 T. flour

3/4 C. milk

1/2 C. shredded taco blend cheese

*1 can rotel (do not drain)

1 C. chicken – cooked and shredded

salt and pepper to taste

*i use medium heat rotel, but use the hot if you can handle the heat!

  • in large skillet turn on medium heat and begin to melt butter.
  • once butter is melted, grab a whisk, and whisk in 1 T. flour, keep stirring until a paste forms.
  • continue whisking and slowly add in milk, and only add in a few tablespoons at a time, until all milk has been added.
  • add shredded cheese to milk mixture and allow “sauce ” to thicken.
  • once sauce has thickened, turn off heat and add in rotel. stir to combine.
  • last stir in chicken and pasta. salt and pepper to taste.
  • serve warm and enjoy.
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