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Cajun Chicken Pasta

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Cajun Chicken Pasta
Ingredients
  • 1 pound dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • 3/4 cup sliced mushrooms
  • 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
  • 1/2 cup chopped yellow squash
  • 1/4 cup sliced onions
  • 1 1/4 cups heavy cream
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon minced garlic
  • 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
  • all-purpose flour for dredging
Instructions
1
Prepare the pasta: Fill a large pot with salted water and bring to a vigorous boil. Cook fettuccine in boiling water until it reaches the desired level of doneness, about 8 minutes; drain.
2
Prepare the sauce: Heat oil in a large skillet over medium-high heat. Sauté and stir mushrooms, zucchini, squash, and onions in hot oil until the vegetables are heated through but still retain some firmness, about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Combine jalapeño, mustard, Cajun seasoning, and garlic in the sauce; cook for 1 minute. Blend in Parmesan cheese and tomatoes. Lower the heat to low to maintain a warm temperature.
3
Simultaneously, prepare the rattlesnake: Heat oil in a large skillet over high heat. Dust rattlesnake meat with flour and fry in hot oil until cooked through, about 5 minutes. Use an instant-read thermometer to check the internal temperature of the meat; it should reach at least 165 degrees F (74 degrees C). Arrange the cooked rattlesnake on top of pasta to serve.