TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Rattlesnake Pasta

VickiVicki Scalf

This is similar to the dish served at J. Alexander’s. This is not a low-calorie dish!


(4)
Rate this

servings:
Makes 6 - 8
Time:
total time:
45 min

Save this recipe 37
Save this recipe 37
servings:
Makes 6 - 8
Time:
total time:
45 min

Ingredients

  • 1 lb. linguine
  • 8 TBSP butter
  • 2 TBSP flour
  • 1/2 cup parmesean cheese (freshly grated)
  • 2 cups heavy cream
  • 2 TBSP lime juice
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 2 TBSP red onion, diced
  • 2 TBSP green onions, cliced
  • 2 tsp. minced garlic
  • 12 oz. grilled chicken (Tyson or Louis Rich brand southwest grilled chicken is fine to use for this)
  • 2 TBSP cilantro
  • 1/4 cup smoked mozzarella, shredded
  • Seasoning:
  • 1 TBSP cumin
  • 1 tsp red pepper (cayenne)
  • 1/2 tsp white pepper
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1 tsp salt
Save a shopping List

directions

  • 1

    Melt 2 TBSP butter in sauce pan over low to medium heat. Add 2 heaping TBSP of flour and work in with a wire whisk. Do NOT let brown.

  • 2

    Work in remaining butter and slowly add the cream working with the whisk. Add parmesean chees and continue to whisk until melted. Add seasoning mixture (double the ingredients if you like it hot)

  • 3

    Combine chicken, lime juice, peppers, onions, garlic and continue to saute over medium heat until all ingredients are hot and sauce is creamy (add a little more cream if necessary).

  • 4

    Cook linguini “al dente.” Place pasta in sauce and toss.

  • 5

    Garnish top with smoked mozzarella. Enjoy!


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe

  • shannon by ,

    this is so good and really very close to the original! thanks for posting it.


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.