A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.

Nutrition Facts

807 calories; protein 50.2g 100% DV; carbohydrates 69.1g 22% DV; fat 36.8g 57% DV; cholesterol 73.8mg 25% DV; sodium 605.1mg 24% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/20/2008
Well I could not find a "snake" so I used chicken. The flavors are wonderful there is so much you can do with this recipe. I would have never put all those flavors together. I just sauteeded my chicken in some olive oil and salt and pepper in piece I did not flour it. I think that "Italian Sausage" would be good in this recipe also. I chopped up my veggies as I wanted the kid to eat them but he still found them. He loved the flavor though.. I only made 1/2 because there is two of us. If you are looking for this to have more sauce I would double the cream and maybe the parm. THANKS SO MUCH.. LOVE IT!! N R... Read More
(25)

Most helpful critical review

Rating: 3 stars
02/10/2016
agree with not dredging the chicken. Read More
19 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/19/2008
Well I could not find a "snake" so I used chicken. The flavors are wonderful there is so much you can do with this recipe. I would have never put all those flavors together. I just sauteeded my chicken in some olive oil and salt and pepper in piece I did not flour it. I think that "Italian Sausage" would be good in this recipe also. I chopped up my veggies as I wanted the kid to eat them but he still found them. He loved the flavor though.. I only made 1/2 because there is two of us. If you are looking for this to have more sauce I would double the cream and maybe the parm. THANKS SO MUCH.. LOVE IT!! N R... Read More
(25)
Rating: 4 stars
10/20/2008
I had this dish in a very nice resturant in the area. I did add a few more veggies and I doubled the cream but using fat free cream. I used grilled chicken to help reduce the fat. The dish was just wonderful and just like what was served in the resturant! Thanks for sharing Read More
(20)
Rating: 4 stars
05/19/2008
N R very tasty. The only change I made was to not dreg the chicken in flour and because I like spice I seasoned the chicken with a 1/4 tsp of the cajun seasoning. I would say to add more veggies and if you want sauce you need to add more cream as 1 cup is not enough. I use 2 cups of cream with 3/4 box of the fettuccine. All in all it is worth making and I will be making this again it is a quick week night recipe. Read More
(18)
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Rating: 4 stars
07/26/2010
I really liked this recipe the Parmesan melded with the heavy cream creating a truly decadent sauce. I decided to go all veggie on this as I had neither chicken nor rattlesnake in my larder. I threw in some canned chick peas for protein and they added a nice touch IMHO. I will be making this again tonight for some guests. Read More
(16)
Rating: 4 stars
01/03/2011
This is a really good recipe. I used 2 cups of cream using the same amount of seasoning & mustard as the recipe calls for. I also used 1/2 of a jalapeno so it woudn't be to spicy for our daughter. Great flavor. Read More
(13)
Rating: 4 stars
10/19/2010
I LOVED this. My husband would prefer a bit more heat but I though the flavor was amazing. I did use fire roasted diced tomatoes which were a great compliment to the cajun spices. Read More
(12)
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Rating: 4 stars
08/23/2011
Very good. The only thing I would have done differently would be to cook the meat first an set aside. I waited until my pasta was done to fry the chicken and the noodles were a little sticky. Read More
(4)
Rating: 5 stars
09/11/2011
I tried the easy way to do this recipe. I used Garlic & Olive Oil Pasta Roni while that was cooking I cooked my chicken and added the vegtables and other ingredients torward the end then i put it all in with the pasta PERFECT in less than 25 minutes total. Read More
(3)
Rating: 5 stars
01/15/2012
LOVED this. Used 1 C heavy cream and an additional 1/3 C of half and half to make more sauce. It was a dish to be proud of for sure! Read More
(2)
Rating: 3 stars
02/10/2016
agree with not dredging the chicken. Read More