8 tablespoons butter 1 cup heavy cream 12 tablespoons Parmesan cheese 2 tablespoons flour salt and pepper, to taste 1 cup finely diced canned jalapeno peppers 3 tablespoons minced garlic in olive oil 10 ounces roasted chicken chunks penne pasta
Combine butter, cream, parmesan cheese, flour and salt and pepper and heat very slowly till thickened. Add the jalapenos, garlic and roasted chicken and heat through. Serve over penne pasta.
notevenclose COMMENT: This isnt anything close to Rattlesnake Pasta. In fact the only ingredients that are the same are the parmesan, cream and butter. Everything else is not an ingredient in Rattlesnake Pasta. This is blasphemy. I used to make this dish at J's.
Jan 15, 2014
Kelly COMMENT: Yeah, I have to agree with anyone that didn't rate this 5 stars. This is just a glorified mac n cheese. Which of course there's nothing wrong with. But if you are going to call it J Alexander's Rattlesnake Pasta, it should be J Alexander's Rattlesnake Pasta. Not to mention it doesn't even have their signature peppers in the dish. This should be removed or renamed as it's completely misleading.
Oct 27, 2013
Danica REVIEW: There aren't any J Alexander's near me but this recipe is really delicious. It's very spicy with all the jalapenos but I like spicy so it wasn't too much for me. I did use angel hair instead of penne but that was the only change I made.
Jul 4, 2013
cococook REVIEW: I am shocked by some of the reviews. This is a good recipe if you just use different peppers. And please don't wreck it by substituting cream of crap soup in place of the homemade cream sauce! Just change out the jalepenos for bells and you've got it made.
Oct 15, 2009
ktdarlin REVIEW: this was just okay. Not like the true dish at J. Alexanders. This is going to sound awful but I made this dish with cooked chicken breasts sliced very thin. Cr.of Mushroom soup, whole milk red and yellow peppers and Cajun spices. Pretty darn close. Closer than this recipe
Oct 11, 2009
Yourdy REVIEW: Sup y'all! The majority of this recipe is right on, specifically the sauce. As others have mentioned, I prefer to add red, yellow and green peppers into the mix. Of course you can spice this up any way you'd like it: mushrooms, asparagus, spinach, shrimp, etc. I like 'spicy' so I enjoy the jalapenos, in fact I usually add tabasco when I eat this at J. Alexanders. Penne is my preference but any pasta will work. The sauce is the foundation and this recipe captures it perfectly. I like to sear the chicken breasts, which makes them easy to cut them into strips and then add them to the mix. But don't take my word for it, experiment yourself! Cheers!
Aug 21, 2009
Nellas REVIEW: This recipe is more like Uno's Rattlesnake Pasta recipe (minus the garlic).
When I worked there, we used a Jalapeno Alfredo sauce (from Sisco) that had finely diced jalepeno in it. Once the cubed chicken is sauted, you added a small ladel of the Jalapeno Alfredo sauce to the pan to heat that as well. You then tossed in the cooked Penne pasta and mixed before plating. You finished off with a garnish of shredded Cheddar Cheese and a few slices of Jalapenos on top.
Aug 1, 2009
StrongArm REVIEW: The reason for the low rating is that, as we all agree, this recipe bears no resemblance to the delicious J Alexander dish.
Thrown off the trail in 2003 by a
similar misleading version, I have been trying to perfect it ever since.
I use roasted chicken for deeper flavor. Saute shallots, garlic,
red, yellow and orange pepper strips. Season with Emeril's pe-mixed Southwest spices, a pinch of cayenne, fold in a premade roux of butter, flour and heavy cream and you would swear it was the real thing. Bon appetit!
Jun 12, 2009
Guest Foodie COMMENT: J. Alexander's does not use jalapenos in this recipe. The hotness come from cayenne. Also need to add red, yellow and green bell peppers.
And this should be linguine, not spaghetti or penne.
Mar 25, 2009
KC REVIEW: I agree with it being way too spicy. I reduced the jalapeno peppers to 1 tbs and added a small amount of green and red peppers.
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