RATTLESNAKE PASTA
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
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 PENNE PASTA.... WHY IS IT CALLED THAT?
Well, Rattlesnake Penne Pasta doesn't really have rattlesnake meat in it. It's just a name, but then you all knew that anyway. This dish is always a favorite on restaurant menus and now it can be a favorite dish in the comfort of your dining room. Although it looks complex and full of ingredients, it is quite simple to make, but be forewarned, you had better make enough of it because seconds and thirds are a definite probability with this dish. The quantities mentioned here should suffice for a dinner of four.
Provided by Nick Roche
Categories Quick and Easy
Time 50m
Number Of Ingredients 16
Steps:
- In a large skillet that is at least 3 inches deep (or you can use a large pot), heat the olive oil over medium heat. Add the sausage and saute for about 5 minutes until slightly browned. Remove the sausage and set aside. Next, saute the chicken until it begins to brown. Remove and set aside with the sausage. In the same pan, add the onions and the bell peppers. Saute over medium heat for 5 minutes or so and then add the garlic. Lower heat to medium low and sprinkle the flour to cover the onions. Stir well for about a minute and then add the chicken stock. The stock should begin to thicken pretty fast. Be sure to stir and scrape the bottom of the pan to deglaze. This will add flavor to your dish. Add the mushrooms, salt, and pepper, along with the pepper flakes and stir well, lowering heat to low. Now add the cream and stirring, blend everything well. Add half of the shredded cheese and stir so that it melts into the sauce. Your sauce should now be a nice thick and creamy texture. Taste for flavor. In a large pot, bring enough water to a boil to cook the pasta. Add a bit of salt (1 teaspoon) to the water. Cook pasta until it is al dente. It will continue to cook a bit more when you transfer it to the sauce. While the pasta is cooking, add the sausage and chicken back to your pan and stir everything well so that all is incorporated into the sauce. Cover and continue to cook on low or simmer while pasta continues to cook. After about 8 minutes or so, the pasta should be about ready. Test it for the proper texture. Remove the pasta with a slotted spoon and add it to the sauce and stir everything well. If you need to, add a tiny bit of the pasta water to your dish and stir. Finally, add half of the parsley and stir, cover the pan, and let simmer for a couple of minutes. Serve on a large deep plate and sprinkle the remainder of the parsley and cheese. This dish is guaranteed to please everyone! You can finish it off with a crisp greens in a simple olive oil vinegrette and a nice bottle of white wine of your choice. Enjoy!
Nutrition Facts : ServingSize 374 g, Calories 1003, Fat 87.39 g, TransFat 0.36 g, SaturatedFat 34.0 g, Cholesterol 223 g, Sodium 1954 g, Carbohydrate 9.28 g, Fiber 1.3 g, Sugar 1.76 g, Protein 44.16 g
RATTLESNAKE PASTA
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
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
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
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
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
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
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