Rattlesnake Pasta

This recipe for rattlesnake pasta can be made with chicken if it suits your tastes. It is loaded with summer vegetables and Cajun spices for a satisfying meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 807 Calories

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons vegetable oil
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 jalapeno pepper, seeded and minced
• 1 pound dry fettuccine pasta
• 1 tablespoon Cajun seasoning
• 1 tablespoon Dijon mustard
• all-purpose flour for dredging
• 1 pound rattlesnake meat, cut into 1/2 inch pieces
• 1.25 cups heavy cream
• 0.5 cup grated Parmesan cheese
• 0.5 cup chopped yellow squash
• 0.5 cup diced tomatoes
• 0.75 cup sliced mushrooms
• 0.5 cup zucchini, cut diagonally into 1/2 inch thick slices
• 0.25 cup sliced onions

Recipe Instructions

Step 1

Cook pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine in boiling water until tender yet firm to the bite, about 8 minutes; drain.

Step 2

Make sauce: Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms, zucchini, squash, and onions in hot oil until vegetables are heated through but still firm, about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Mix in jalapeño, mustard, Cajun seasoning, and garlic; cook for 1 minute. Stir in Parmesan cheese and tomatoes. Reduce heat to low to keep warm.

Step 3

Meanwhile, cook rattlesnake: Heat oil in a large skillet over high heat. Dredge rattlesnake meat in flour and fry in hot oil until cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Arrange on top of pasta to serve.