Rattlesnake Pasta

Rattlesnake Pasta

ZLATKO MUMINOVIC

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

45 m servings 807 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

agree with not dredging the chicken.

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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...

I really liked this recipe, the Parmesan melded with the heavy cream creating a truly decadent sauce. I decided to go all veggie on this as I had neither chicken nor rattlesnake in my larder. I ...

This is a really good recipe. I used 2 cups of cream using the same amount of seasoning & mustard as the recipe calls for. I also used 1/2 of a jalapeno so it woudn't be to spicy for our daugh...

I LOVED this. My husband would prefer a bit more heat but I though the flavor was amazing. I did use fire roasted diced tomatoes which were a great compliment to the cajun spices.

Very good. The only thing I would have done differently would be to cook the meat first an set aside. I waited until my pasta was done to fry the chicken and the noodles were a little sticky.

I tried the easy way to do this recipe. I used Garlic & Olive Oil Pasta Roni, while that was cooking I cooked my chicken and added the vegtables and other ingredients torward the end, then i pu...

LOVED this. Used 1 C heavy cream and an additional 1/3 C of half and half to make more sauce. It was a dish to be proud of for sure!

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