Penne a la Santa Fe
- 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.
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.
Recipe courtesy of Richard Bock, owner of Giuseppe's, in Phoenix, AZ.