Penne a la Santa Fe

Total Time:
50 min
20 min
30 min

4 to 6 servings
  • 1 pound penne pasta
  • 2 to 3 green chiles, to yield 1/2 cup chopped
  • 1/2 pound boneless roasted chicken (I like thighs)
  • 3 tablespoons chopped sun-dried tomatoes in oil
  • 1/2 cup pine nuts
  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 6 cloves chopped garlic
  • Salt and freshly ground black pepper
  • Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.

  • Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel, do not rinse. When cool enough to handle, chop and set aside.

  • Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.

  • Add the olive oil to a large pan and saute the onion and garlic until golden. Stir in the chicken, sun-dried tomatoes, and green chile and cook for 1 minute. Season with plenty of salt and pepper, to taste. Drain the penne and add it to the pan. Toss until all of the ingredients are evenly mixed. Transfer to a serving bowl and garnish with toasted pine nuts...Bon Apetito!

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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