So, if you actually clicked on this post, welcome! I assume you are probably here because 1.) to see if this post actually has rattlesnake in it, and/or 2.) this sounds so gross, is she for real!?!? Well, to ease all your minds NO rattlesnakes were harmed in the making of this pasta. 🙂 That just isn’t my kind of cookin’! Think chicken, sausage, veggies, alfredo sauce. Yummy, so I hope you stick around! I was actually considering changing the name of this recipe, but since this is after all “Friday at the Fire Station”, I thought I would keep the recipe name that this was given at the Fire Station. I was trying to figure out why the guys at the station gave this pasta it’s name. Maybe as a tribute to where we live? Rattlesnakes can be pretty common around here. Or maybe the veggies and the meat in the pasta kind of look like a rattlesnake? I don’t know, what do you think?? Does the pasta look like this guy??
See any resemblance?? I don’t know, but the pasta sure is good!
Start by thawing your chicken thighs if you need to. Rinse them off and then put them in a bowl. Pour on some olive oil and sprinkle on your steak seasoning. Cook up your chicken on the outside grill or the grill pan inside. When it is done chop it up and set aside.
Next cook up your sausage in a skillet and set aside. I use mild for my crew but you can go hot if you like that sort of thing.
Next, over medium heat pour 3-4 tablespoons olive oil into a large dutch oven or pot. Add in your chopped onion and jalapeño and stir around. Cook until tender.
While those are cooking cut up your zucchini and yellow squash. I made about 1/2 inch slices and then cut those into quarters. Add those in the pot and stir around. Cook the squash for about 10 minutes. Just make sure you don’t overcook it or it will get mushy.
Next chop up your sun-dried tomatoes and add them to the pot when the squash is done. Then add in your chopped chicken and sausage. Warm everything up together and then set on low while you make your sauce.
First start boiling your water to cook your pasta. Then to make you sauce melt a stick of butter in a large skillet over medium heat. When the butter is melted add in a heaping 1/4 cup flour and whisk around to make your roux.
Slowly add in your milk whisking constantly. The sauce will start to thicken up. When the sauce really starts to bubble lower the heat down. Stir in your cheese and then salt and pepper to taste. Taste, and then add in more seasoning if needed.
When the sauce is done add your cooked pasta to the pot of meat and vegetables. If you want the pasta dish to be more saucy don’t add in all your pasta. I will add in about 3/4 of it to start. Next pour on your sauce and mix up. You can add in more pasta at this point if you want.
Serve with bread and salad if desired!
- 1 pack boneless chicken thighs (about 3 pounds)
- Olive oil
- Steak Seasoning to taste -such as Montreal
- 1 pound ground Italian sausage (mild or hot)
- 1 large yellow onion chopped
- 1 jalapeño (with seeds and membranes removed) diced
- 2 zucchini- about ½ inch slices and then chopped in quarters
- 2 yellow squash- about ½ inch slices then chopped in quarters
- 1 small jar sun-dried tomatoes chopped
- 1 stick butter
- heaping ¼ cup flour
- 4 cups whole milk
- 2-2½ cups shredded parmesan cheese
- salt and coarse ground black pepper to taste
- 1 pound bow-tie pasta cooked according to package
- Thaw your chicken thighs if needed then rinse and put in a bowl.
- Pour on some olive oil and shake on the steak seasoning. Move the chicken around with a fork to get it all coated.
- Grill the chicken on the outside grill or inside on a grill pan. Chop up your chicken when done and set aside.
- In a skillet cook up your sausage and set aside.
- Heat a large dutch oven or pot to medium heat and then add in 3-4 tablespoons olive oil.
- Add in your onion and jalapeño. Cook until tender
- Next add in your zucchini and squash and cook for about 10 min. Don't over cook or it will get all mushy.
- When the squash is done add in your sun-dried tomatoes, chicken, and sausage to the pot and stir. Let that heat through and then turn to low.
- Cook up your pasta.
- To make the sauce melt a stick of butter in a large skillet over medium heat.
- When the butter is melted add in your flour and whisk around to make a roux.
- Slowly add in your milk whisking constantly. The sauce will start to thicken up. When it starts to bubble turn down the heat.
- Stir in your cheese and salt and pepper to taste. Taste and add more seasoning if needed.
- When your sauce is done add your cooked pasta to the pot of meat and vegetables and stir. (I start by adding about ¾ of my pasta.) You can add in more pasta after you add the sauce if desired. I like mine to be more saucy.
- Then add the sauce and stir.
- Serve with bread and salad if desired.