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Rattlesnake Pasta

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A creamy and spicy pasta dish with chicken, andouille sausage, and vibrant vegetables.

Ingredients

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  • 8 oz fettuccine
  • 1 lb chicken breast, sliced
  • 1/2 lb andouille sausage, sliced
  • 1/2 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 tsp Cajun seasoning
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Cook the fettuccine according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chicken and andouille sausage, cooking until browned.
  3. Add onion, bell peppers, and garlic; sauté until vegetables are tender.
  4. Stir in heavy cream, Parmesan cheese, and Cajun seasoning; cook until the sauce is slightly thickened.
  5. Toss in the cooked fettuccine, mixing well to coat.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional Parmesan if desired.

Notes

Store Rattlesnake Pasta in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute chicken breast for shrimp or omit the sausage.

Nutrition

Find it online: https://recypez.com/rattlesnake-pasta/

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