Rattle Snake Pasta

Day 3 means Rattle Snake Pasta!

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(Photo and food credits : Faiza Bashir)

This is my version of a delicious pasta that’s served at a restaurant called Gun Smoke in Lahore. Serve it with some garlic bread and a house salad and it’ll make the cut for your weekly menu for sure!

Here’s what you’ll need:

1/2 kg boneless chicken, cut into thin strips

1 Tblspn Soy Sauce

1 Tblspn Vinegar

1 Tblspn Mustard

1/2 tsp salt

1 tsp black pepper

1 pack penne or spiral pasta, boiled, not rinsed

1 cup chicken stalk

1 Tblspn flour

1 1/2 cups cream

1/2 cup sliced jalapeños

Start off by marinating the chicken in the soy sauce, mustard, vinegar, and salt+pepper. You don’t have to wait a long time, just until the pasta is done. Once you drain the pasta don’t rinse it through. That washes all the starch out, which actually helps the sauce stick to the pasta. Heat a little oil in a pan, i’d say about 2 Tblspn and cook the chicken until it’s golden brown. Then add the chicken stalk, flour and cream. Mix the flour in really well before the sauce starts bubbling so it doesn’t clump. Once the sauce starts boiling around the edges add in the jalapeños and keep stirring until it starts to thicken. Don’t let it thicken up too much, because once you add the pasta there won’t be enough sauce to coat it all. But before you add the pasta, taste the sauce and see if it needs more seasoning, because adding the cream does dull down the flavors. Serve this pasta warm with lots of garlic bread.

 

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One Comment Add yours

  1. Shirin says:

    Tried this today with Penne pasta, turned out great!! The sauce was light and I loved the fact that it was cheese-free!

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