Valley Greens Rattlesnake Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
• Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
• Transfer the pasta mixture to a 9-by-13-inch baking dish.
• Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
• Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
• Remove and garnish with fresh parsley.

Steps:

• 1. Place chicken in pot of water and boil approximately 25 minutes to cook through. Chicken is done when no longer pink inside, and juices run clear. When done, remove from water and place chicken breasts on a cutting board to cool slightly.
• 2. Bring 2 quarts of water to a boil and add olive oil to water. Add pasta and cook per package directions. While pasta is cooking, cut chicken breasts into 1 to 1 1/2 inch slices. Set cut chicken aside.
• 3. In a saucepan, melt butter over low heat. Using a whisk, stir in flour, salt and pepper. Cook over medium-low heat, whisking constantly, until mixture is bubbly and smooth. Remove from heat.
• 4. Gradually whisk in milk and half & half (slowly). Heat mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
• 5. Remove sauce from heat and immediately stir in 1 cup of the shredded pepperjack cheese until melted (do not use whisk). Cover to keep sauce warm.
• 6. Drain water from cooked pasta and return the pasta to its pot. Add the sliced chicken and steamed broccoli to the pasta. Pour the sauce over pasta, chicken and broccoli in the pot, and use two wooden spoons to toss the mixture gently, coating the ingredients with the sauce.
• 7. Use a large ladle to serve the Rattlesnake Pasta on plates. Sprinkle the remaining shredded pepperjack cheese and toss a few slices of jalapeno pepper over each serving. Serve with a wedge of buttered sourdough or garlic bread.

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 (or chicken) in flour and pan fry for 5 minutes or until well done.
• Arrange the meat on top of the vegetables and pasta to serve.

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.

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.

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.