Ingredients

• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 box penne pasta
• ⅓ cup flour
• 2 cups milk
• 1 cup half/half
• ¾ cup parm cheese
• 8 ounces colby-Monterey jack cheese
• 4 oz. jar jalapeno peppers

Instructions

1. Melt 4 tablespoons butter in the
2. skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes
3. stirring constantly. Slowly add milk and half-and-half, continue to
4. stir until smooth and creamy. Stir in Parmesan and Colby-Monterey
5. Jack cheeses; stir until cheese is melted. Add jalapeno peppers and
6. stir in chicken. Add alfredo mixture to cooked penne pasta and serve.

https://www.fperkins.com/recipes/rattlesnake-pasta-1.php