Rattlesnake Pasta

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May 19, 2008

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...

—Cheesecakemama

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Oct 20, 2008

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

—Trease

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11 Ratings

May 19, 2008

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.

—prell2k4

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Jul 26, 2010

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 threw in some canned chick peas for protein and they added a nice touch IMHO. I will be making this again tonight for some guests.

—David Nitcher

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Jan 03, 2011

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 daughter. Great flavor.

—Tiner

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Oct 19, 2010

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.

—MrMrsScott

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Aug 23, 2011

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.

—Nancy

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Sep 11, 2011

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 put it all in with the pasta, PERFECT in less than 25 minutes total.

—Meghan

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Nutrition

Calories
807 kcal
40%

Carbohydrates
69.1 g
22%

Cholesterol
74 mg
25%

Fat
36.8 g
57%

Fiber
4.1 g
16%

Protein
50.2 g
100%

Sodium
605 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rattlesnake Pasta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 807
Calories from Fat: 331

% Daily Value *
Total Fat 36.8g 57 %
** Saturated Fat 14.8g 74 %
Cholesterol 74mg 25 %
** Sodium 605mg 24 %
** Potassium 328mg 9 %
Total Carbohydrates 69.1g 22 %
Dietary Fiber 4.1g 16 %
Protein 50.2g 100 %
** Sugars 4.1g
** Vitamin A 20 %
** Vitamin C 10 %
** Calcium 17 %
** Iron 35 %
** Thiamin 13 %
** Niacin 52 %
** Vitamin B6 12 %
** Magnesium 19 %
** Folate 101 %

* 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.