- 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.