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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken. Ingredients:
1 pound dry fettuccine pasta |
2 tablespoons vegetable oil |
1/4 cup sliced onions |
1/2 cup chopped yellow squash |
1/2 cup zucchini, cut diagonally into 1/2 inch thick slices |
3/4 cup sliced mushrooms (optional) |
1 1/4 cups heavy cream |
1 jalapeno pepper, seeded and minced |
1 teaspoon minced garlic |
1 tablespoon dijon mustard |
1 tablespoon cajun seasoning |
1/2 cup grated parmesan cheese |
1/2 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 |
Directions:
1. 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.
2. 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.
3. 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.
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