Rattle Snake Pasta Recipes

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.

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.

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.

CAJUN 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 (or chicken) in flour and pan fry for 5 minutes or until well done.
• Arrange the meat on top of the vegetables and pasta to serve.

RATTLE SNAKE PASTA

Steps:

• 1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Cook pasta for 8 to 10 minutes; drain. Meanwhile, start making a roux: Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Add Alfredo mixture to cooked Penne pasta and serve.