Rattlesnake Pasta

Rattlesnake Pasta

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
ZLATKO MUMINOVIC
Recipe by  ZLATKO MUMINOVIC

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (13)

Rate This Recipe
Cheesecakemama
22

Cheesecakemama

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 my chicken in some olive oil and salt and pepper in piece, I did not flour it. I think that "Italian Sausage" would be good in this recipe also. I chopped up my veggies as I wanted the kid to eat them, but he still found them. He loved the flavor though.. I only made 1/2 because there is two of us. If you are looking for this to have more sauce I would double the cream and maybe the parm. THANKS SO MUCH.. LOVE IT!! N*R...

Trease
17

Trease

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 was just wonderful and just like what was served in the resturant! Thanks for sharing

prell2k4
17

prell2k4

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 veggies and if you want sauce you need to add more cream as 1 cup is not enough. I use 2 cups of cream with 3/4 box of the fettuccine. All in all it is worth making and I will be making this again, it is a quick week night recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 807 cal
  • 40%
  • Fat
  • 36.8 g
  • 57%
  • Carbs
  • 69.1 g
  • 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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