Rattlesnake Pasta

Rattlesnake Pasta

13
ZLATKO MUMINOVIC 0

"A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken."

Ingredients

45 m servings 807 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
  3. Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

Footnotes

  • Cook's Note
  • Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.
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Reviews

13
  1. 15 Ratings

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Well I could not find a "snake", so I used chicken. The flavors are wonderful, there is so much you can do with this recipe. I would have never put all those flavors together. I just sauteeded...

I had this dish in a very nice resturant in the area. I did add a few more veggies and I doubled the cream but using fat free cream. I used grilled chicken to help reduce the fat. The dish wa...

N*R, very tasty. The only change I made was to not dreg the chicken in flour and because I like spice, I seasoned the chicken with a 1/4 tsp of the cajun seasoning. I would say to add more veg...