Recipe by ZLATKO MUMINOVIC
"A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry fettuccine pasta
chopped yellow squash
zucchini, cut diagonally into 1/2 inch thick slices
1 1/4 cups
jalapeno pepper, seeded and minced
grated Parmesan cheese
salt and pepper to taste
rattlesnake meat, cut into 1/2 inch pieces
flour for dredging
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...
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
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.
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.
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.
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 put it all in with the pasta, PERFECT in less than 25 minutes total.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 331
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a nice and spicy shrimp and scallop pasta in this video.
Learn how to make an amazingly simple orzo and chicken pasta dish.
See how to make a simple pasta with scallops, zucchini, and tomatoes.