J. Alexander’s Rattesnake Pasta
When we lived in Nashville we used to eat at J. Alexander’s all the time. It was probably my favorite place to go. They had this dish called Rattlesnake Pasta on the menu that was to die for! And no, it’s not really rattlesnake but chicken. It gets it’s name from the spicy creamy sauce. I have been looking for a copy cat version of the recipe for a long time and I think that I have finally been able to marry two or three together to come up with this version that I think is pretty close. It’s been a number of year and my mind could be failing me, but it’s pretty darn close!
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- 1 lb. linguine
- 8 tbsp. butter
- 2 tbsp. flour
- ½ cup parmesean cheese (freshly grated)
- 2 cups heavy cream
- 2 tbsp. lime juice
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 2 tbsp. red onion, diced
- 2 tbsp. green onions, cliced
- 2 tsp. minced garlic
- 1 lb chicken breast
- 2 tbsp. cilantro
- 1 tbsp. cumin
- 1 tsp red pepper (cayenne)
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tsp salt
- Heat 2 tbsp. olive oil in a large skillet. Coat chicken with half of the seasoning mixture. Saute until golden brown on both sides and juices run clear. Remove from pan. Slice against the grain and set aside.
- Add red and yellow peppers, red onion and garlic to the pan and saute until they just begin to get soft. Remove from pan and set aside.
- Melt 2 tbsp. butter in sauce pan over low to medium heat. Add 2 heaping tbsp. of flour and work in with a wire whisk. Do NOT let brown.
- Work in remaining butter and slowly add the cream working with the whisk. Add parmesean chees and continue to whisk until melted. Combine chicken, lime juice, peppers, onions, garlic and continue to saute over medium heat until all ingredients are hot and sauce is creamy (add a little more cream if necessary).
- Cook linguini “al dente.” Place pasta in sauce and toss. If you like it hotter, add the remaining seasoning until desired taste.
- Garnish top with cilantro. Enjoy!