Rattlesnake Pasta Recipe - Allrecipes.com
Rattlesnake Pasta Recipe
  • READY IN 45 mins

Rattlesnake Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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.
Kitchen-Friendly View

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 More Reviews

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...

 
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

 

15 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.

 
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.

 
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.

 
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.

 
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.

 
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.

 

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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.

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About the Cook

 
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