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J Alexander's Rattlesnake Pasta Recipe

J Alexander's Rattlesnake Pasta Recipe

Josephen & Animash
Follow this Popular J Alexander’s Rattlesnake Pasta Recipe ingredients and directions and make a perfect Rattlesnake Pasta like J Alexander’s Restaurant
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 5
Calories 416 kcal

Equipment & Tools

  • Skillet
  • Bowl
  • Knife
  • Cutting Board
  • Boiling Pot
  • Pan For Grilling Chicken
  • Measuring Cup
  • Measuring Spoon
  • Serving Plate

Ingredients
  

For Pasta:

For Grilled Chicken:

  • 1 tbsp Olive Oil
  • 2 Boneless, Skinless Chicken Breasts (about 350 grams)
  • ⅓ tsp Garlic Powder
  • ¾ tsp Coarse Salt
  • Black Pepper, To Taste

For The Rattlesnake Pasta:

  • 5 cups Cooked Tagliatelle Pasta
  • 2 Grilled Chicken Breasts, Sliced Into 1/4-inch Strips
  • 2 cups Simply Organic Alfredo Sauce Mix, Recommended
  • 2 tbsp Fresh Lime Juice
  • 2 tbsp Frontier Cajun Seasoning, Recommended
  • 12 (1/4-inch) Slivers Of Green bell pepper
  • 12 (1/4-inch) Slivers Of Red Bell Pepper
  • 12 (1/4-inch) Slivers Of Yellow Bell Pepper
  • 2 tsp Chopped Garlic
  • 4 tbsp Diced Red Onion
  • 4 tbsp Grated Smoked Mozzarella
  • 2 tbsp Copped Cilantro Leaves

Instructions
 

For The Pasta:

  • Fill the pot 2/3 full with water, 2 tablespoons oil, and 1 teaspoon salt, and bring to a moderate boil over medium-high heat.
  • Place the pasta nests into the pot of boiling water.
  • Cook for 2 minutes shorter than the cooking time on the package.
  • After boiling, remove tagliatelle pasta from the water and keep it aside.

For Grilled Chicken:

  • A large pan is heated to medium-high. Add olive oil and allow it to heat up. I
  • n a bowl mix the spices (coarse salt, garlic powder, and black pepper) with the chicken breast.
  • Place the chicken breast in the pan and grill for about 4 to 5 minutes on each side.

For Rattlesnake Pasta:

  • Chopped the garlic and diced the red onion.
  • Cut in silvers the bell peppers.
  • In a large pan over medium-high heat, mix the Alfredo sauce, lime juice, and Cajun seasoning.
  • Bring to a low boil, stirring constantly. Once the sauce is warm you can add the grilled chicken, red bell pepper, green bell pepper, yellow bell pepper, and garlic.
  • Saute until the vegetables become translucent, around 5 to 6 minutes. Add the cooked pasta and mix until the pasta is well coated.
  • Serve with cilantro and mozzarella on a serving plate.

Notes

Toss the mixture lightly with ranch dressing or another dressing of your choice.
Add real bacon bits and croutons.
Serve salad alongside J Alexander’s Rattlesnake pasta with shredded cheese, either Mexican or cheddar.

Nutrition

Serving: 1.5cupCalories: 416kcal (21%)Carbohydrates: 40.7g (14%)Protein: 29.6g (59%)Fat: 14.8g (23%)Saturated Fat: 7.8g (49%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 86mg (29%)Sodium: 2573mg (112%)Potassium: 283mg (8%)Fiber: 0.6g (3%)Sugar: 1.2g (1%)Calcium: 31mg (3%)Iron: 1mg (6%)
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