yield: 4 6-oz. portions
2 T. Butter
2 T. All-purpose flour
1-1/4 c. Chicken broth
1/4 c. Lime juice, fresh squeezed
3 T. TABASCO brand Garlic Pepper Sauce
1 c. Heavy cream
1/4 c. Tequila
1-1/4 pts. Penne pasta, cooked, warmed
4 oz Prosciutto, julienned
2 oz Parmesan cheese, shaved
4 tsp. Pepper, freshly ground
1. Melt butter in saucepan over medium heat. Add flour and cook, stirring, until mixture is bubbly.
2. Continue stirring and whisk in chicken broth, lime juice and TABASCO Garlic Pepper Sauce. Bring to a boil and cook 3-4 minutes until slightly thickened. Remove from heat.
3. Stir in cream and add tequila.
4. Toss with cooked penne to coat and divide into 4 portions. Garnish each with 1 oz. prosciutto and 1/2 oz. Parmesan. Sprinkle with 1 tsp. pepper and serve.