Best Valley Greens Rattlesnake Pasta Recipes

RATTLESNAKE PASTA

Rattlesnake Pasta image

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

Provided by ZLATKO MUMINOVIC

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
¼ cup sliced onions
½ cup chopped yellow squash
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste
3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
flour for dredging

Steps:

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.
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.
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.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g

VALLEY GREEN'S RATTLESNAKE PASTA

Valley Green's Rattlesnake Pasta image

I first got the idea to make my own Rattlesnake Pasta after eating the popular dish at Uno's Restaurant. It's a simple dish -- and I like simple recipes! My family sometimes asks that I make this with habanero cheese instead of pepperjack. When I've used habanero, I have found that it's way too hot for my own taste. But if you...

Provided by Cindy DeVore

Categories Pasta

Time 55m

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts (buy organic or all-natural)
1 pkg organic penne pasta
1 Tbsp olive oil
4 Tbsp organic butter
4 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 c organic milk
1 c organic half & half
2 1/2 c pepperjack cheese, shredded
2 c organic broccoli florets, steamed until tender
1 jalapeno, sliced for garnish

Steps:

1. Place chicken in pot of water and boil approximately 25 minutes to cook through. Chicken is done when no longer pink inside, and juices run clear. When done, remove from water and place chicken breasts on a cutting board to cool slightly.
2. Bring 2 quarts of water to a boil and add olive oil to water. Add pasta and cook per package directions. While pasta is cooking, cut chicken breasts into 1 to 1 1/2 inch slices. Set cut chicken aside.
3. In a saucepan, melt butter over low heat. Using a whisk, stir in flour, salt and pepper. Cook over medium-low heat, whisking constantly, until mixture is bubbly and smooth. Remove from heat.
4. Gradually whisk in milk and half & half (slowly). Heat mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
5. Remove sauce from heat and immediately stir in 1 cup of the shredded pepperjack cheese until melted (do not use whisk). Cover to keep sauce warm.
6. Drain water from cooked pasta and return the pasta to its pot. Add the sliced chicken and steamed broccoli to the pasta. Pour the sauce over pasta, chicken and broccoli in the pot, and use two wooden spoons to toss the mixture gently, coating the ingredients with the sauce.
7. Use a large ladle to serve the Rattlesnake Pasta on plates. Sprinkle the remaining shredded pepperjack cheese and toss a few slices of jalapeno pepper over each serving. Serve with a wedge of buttered sourdough or garlic bread.