Unos Rattlesnake Pasta Copycat Recipes

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RATTLESNAKE PASTA



Rattlesnake Pasta image

This Rattlesnake Pasta is essentially Cajun Chicken Pasta Alfredo. That sounds delicious in its own right, but Rattlesnake Pasta adds an element of intrigue!

Provided by David

Categories     Main Course

Time 45m

Number Of Ingredients 20

16 oz. penne pasta
16 oz. boneless (skinless chicken breast, cut into ½" cubes)
1½ tsp Cajun seasoning (see note)
1 Tbsp unsalted butter
4 Tbsp unsalted butter (divided)
1 Tbsp olive oil
1 red bell pepper (sliced into ¼" strips)
1 green bell pepper (sliced into ¼" strips)
½ large red onion (sliced into ¼" strips)
1½ tsp minced garlic
1 tsp Cajun seasoning
½ cup all-purpose flour
2 cups low-sodium chicken stock
¾ cup whole or 2% milk
1 head (10-12 cloveroasted garlic (see note, coarsely chopped)
½ tsp salt
½ tsp black pepper
1 cup grated Parmesan cheese
¾ cup heavy cream
green onions (chopped)

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.

Nutrition Facts : Calories 731 kcal, Carbohydrate 72 g, Protein 37 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 132 mg, Sodium 594 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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

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

UNO'S RATTLESNAKE PASTA COPYCAT



Uno's Rattlesnake Pasta Copycat image

We really enjoy Pizzeria Uno's Rattlesnake Pasta but eating out all the time gets expensive. I found this recipe online and we loved it. Next time I'll probably cut back to about 6 oz of the colby jack cheese, but it's definitely a keeper! (Edited the recipe to decrease the flour a little and the Italian seasoning after suggestions from raters)

Provided by Twiggyann

Categories     Chicken Breast

Time 30m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 15

1 lb chicken breast, boneless, skinless, cubed
2 tablespoons butter
2 garlic cloves, minced
1/2 tablespoon italian seasoning
1 lb penne
4 tablespoons butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon white pepper
2 cups milk
1 cup half-and-half
3/4 cup parmesan cheese, grated
8 ounces colby cheese, grated
3 jalapeno peppers, sliced

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



Rattlesnake Pasta image

Make and share this Rattlesnake Pasta recipe from Food.com.

Provided by E-man

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

12 ounces penne pasta
1 tablespoon olive oil
3 garlic cloves, minced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 tablespoon creole seasoning
3 boneless chicken breasts, cut or bite size
50 large cooked shrimp, tails removed
1 teaspoon garlic powder
1/8 cup butter
15 ounces Classico Alfredo with sun dried tomatoes
1 tablespoon cayenne pepper

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.

Nutrition Facts : Calories 446.8, Fat 14.7, SaturatedFat 5, Cholesterol 145.9, Sodium 178.9, Carbohydrate 49.6, Fiber 7.2, Sugar 1.8, Protein 29.6

CAJUN RATTLESNAKE PASTA



Cajun Rattlesnake Pasta image

I ran across this irresistable recipe on Allrecipes website. It was posted by Zlatko Muminovic. He states: "A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken." Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.

Provided by Happy Hippie

Categories     Wild Game

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb fettuccine pasta, dry
2 tablespoons vegetable oil
1/4 cup onion, sliced
1/2 cup yellow squash, chopped
1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
3/4 cup mushroom, sliced (optional)
1 1/4 cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon garlic, minced
1 tablespoon Dijon mustard
1 tablespoon cajun seasoning
1/2 cup parmesan cheese, grated
1/2 cup tomatoes, diced
salt and pepper
3 tablespoons vegetable oil
1 lb rattlesnake, cut into 1/2 inch pieces (can use chicken)
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 (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.

Nutrition Facts : Calories 537.1, Fat 34, SaturatedFat 14.6, Cholesterol 130.6, Sodium 197.1, Carbohydrate 45.6, Fiber 0.7, Sugar 1.3, Protein 13.4

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