Rattlesnake Pasta

Rattlesnake Pasta

Chicken:
2 skinless, boneless chicken breast halves, cut into cubes 2 tablespoons butter
2 cloves garlic, minced
1 tablespoon Italian seasoning
Pasta:
1 pound penne pasta
Sauce:
4 tablespoons butter
2 cloves garlic, minced 1/3 cup all−purpose flour 1 tablespoon salt
3/4 teaspoon ground white pepper 2 cups milk
1 cup half−and−half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby−Monterey Jack cheese 4 oz. jar jalapeno peppers (in juice), sliced
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Cook pasta for 8 to 10 minutes; drain.
Meanwhile, start making a roux: Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half−and−half, continue to stir until smooth and creamy. Stir in Parmesan and Colby−Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Add alfredo mixture to cooked penne pasta and serve.