Valley Greens 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.

VALLEY GREEN'S RATTLESNAKE PASTA

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.

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.