Thursday, August 6, 2009

Rattle Snake Pasta By: Lindsey

This has been something I have made A LOT lately! Everyone who has had it LOVES it! Even my husband's Uncle, who is a picky eater, said he was concerned at first. Then he took a bite and ended up getting two helpings of it because it is so good. It makes A TON! So have people over...or you could always half the recipe. Here goes:

2 bags of Egg Noodles
1/2 Pint of Whipping Cream
1 Stick of REAL butter
1 Can of paremesean cheese
1 Red Bell Pepper
1 Yellow Onion
1 Corn on the Cob
3 Boneless, skinless chicken breasts
1 Can of Tony's(It is a would be where the spices are)

-Boil your noodles in water, drain
-Add stick of butter.
-Pour 1/2 pint of whipping cream and some of your paremesean cheese into noodles. Mix it together. Add Salt and pepper. Leave all of this in the pot you cooked your noodles in and leave the heat on simmer. Here is where it gets keep adding paremesean cheese, whipping cream, salt and pepper until you like the way it taste and the texture. We like it really cheesy and somewhat milky. You DO NOT want to taste the grainy cheese. That should melt if you have enough whipping cream in it and it is over simmering heat. Also, you can add milk to you it if you don't want to keep adding whipping cream.

-Cut up your red bell pepper and onion.
-Shuck(?) your corn on the cob and cut the corn off.
-Mix all vegetables in a pan and add a little bit of olive oil. Sautee on stove until onions are crystalized or clear.
-Add to pasta.

-Sprinkle Tony's seasoning on both sides of chicken.
-Put chicken on the grill.
-Cut chicken in small pieces.
-Add to Pasta.