Instructions: Saute the jalapeno and garlic in wine, add the evap milk and flour paste. Stir and as it thickens add chicken stock. I ended up adding alot of flour as this makes alot of sauce and I wanted it nice and thick. Now either saute the rest of the vegetables in a separate pan, in the wine. (I added the veggies right to the sauce and added
the wine in addition and let the veggies cook ever so slightly while I added the spices.)

Add the spices - mine were dried and it took quite a bit to get a healthy flavor. If you do not care if the sauce is white add a couple Tablespoons of balsamic for some zing and some soy for salty flavor. If you want the sauce to be white Id suggest adding white vinegar, and salt instead. I also love chipotle adobo and added a teaspoon into my sauce for some smokey flavor.

Lastly just before serving boil a package of penne noodles al dente.

Turn out into a large serving bowl. Top with the sauce. Sprinkle the provolone on top and mix. Top each individual serving with some freshly grated parmesan.

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