Rattlesnake Pasta
A creamy and flavorful pasta dish with a hint of spice, inspired by the 'rattlesnake' concept.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound linguine pasta
- 1 pound chicken breast cut into bite-sized pieces
- 0.5 cup heavy cream
- 0.25 cup parmesan cheese grated
- 2 tablespoon butter
- 1 clove garlic minced
- 0.5 teaspoon red pepper flakes
- 0.25 cup chicken broth
- 0.1 cup sun-dried tomatoes chopped
- salt to taste
- black pepper to taste
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Cook the linguine pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the chicken pieces to the skillet and cook until browned and cooked through. Season with salt and pepper.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and sun-dried tomatoes. Let it simmer for a few minutes until slightly thickened.
- Add the cooked pasta and grated parmesan cheese to the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve hot, garnished with fresh parsley.
Notes
This recipe is a good base; feel free to adjust spice levels and add other vegetables like spinach or mushrooms.