Aubreys Rattlesnake Pasta Recipes

RATTLESNAKE PASTA

Steps:

• Cook pasta for 2 minutes less than package instructions; drain and set aside.
• Using a medium bowl, add cubed chicken and Cajun seasoning; toss until well coated.
• Using a large, deep skillet (or Dutch oven), add 2 Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 7-8 minutes, stirring occasionally, or until chicken is fully cooked. Remove chicken and set aside.
• Using same skillet as chicken, add 2 Tbsp of butter and olive oil. Once butter has melted, add bell peppers, onions, garlic and Cajun seasoning; stir until well combined. Cook for 3-4 minutes, stirring often, or until onion has begun to soften slightly. Remove vegetables from skillet and set aside.
• Add remaining 2 Tbsp of butter. Once melted, add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
• Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
• Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
• Add Parmesan cheese and heavy cream; stir until smooth.
• Add chicken, vegetables and cooked pasta to skillet; stir until well combined. Cook for 2-3 minutes, or until hot.
• Garnish with chopped green onions before serving.

UNO'S RATTLESNAKE PASTA COPYCAT

Steps:

• The ingredients are in three groups. Above the penne pasta are the ingredients for the chicken. The penne pasta is in its own group. The ingredients below the penne are for the sauce.
• In a large skillet, melt 2 tablespoons of butter. Add minced garlic and Italian seasoning and cook for about 1 minute. Then add the chicken, cooking until done.
• Set chicken aside.
• Cook one pound of penne pasta according to instructions on package, removing from the water just shy of al dente.
• In the same pan the chicken was in, melt 4 tablespoons of butter. Add garlic and cook for about 30 seconds.
• Add the flour, salt & pepper all at once, to make a roux. Stir and cook for about 2 minutes.
• Add the milk and half-and-half to the roux, stirring constantly until smooth and thickened, about 5-6 minutes.
• Add the cheeses and stir until melted.
• Stir in chicken and jalapeno peppers.
• Toss with pasta.

RATTLESNAKE PASTA

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.

RATTLESNAKE PASTA

Steps:

• Boil Pasta.
• In a Large skillet heat olive oil & add garlic, onion and chicken, cook 3 minute Add red pepper and Creole seasoning. When Chicken is done add butter, shrimp and garlic powder. cook 1 minute Add Alfredo sauce and cayenne pepper, cook on low for 5 minute Add pasta and serve.
• Add crushed red pepper flakes for more heat.
• NOTE: Can substitute or add sliced Italian sausage.