This pasta is essentially creamy chicken pasta with red and green bell peppers. There’s a nice punch of Cajun seasoning in there, too. To be honest, I have no idea why this pasta is called Rattlesnake Pasta. But I will say that the name caught my eye. If it had been called Cajun Chicken Alfredo Pasta, I might not have given it a second thought.
This rattle snake pasta actually contains creamy chicken with Cajun seasoning. Now, would you rather devour “Creamy Chicken Pasta with Cajun seasoning” or “Rattle Snake Pasta”?
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. Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.
There are mainly two types of pasta noodles; Tagliatelle and Fettucine. The Tagliatelle type is more flat-rolled than being thick and wide as Fettucine. You can use both with no worries. I will be using Tagliatelle here in the rattlesnake pasta 54th street recipe.