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Recipe courtesy of Giuseppe's On 28th
Recipe courtesy of Giuseppe's On 28th
Penne a la Santa Fe
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 4 to 6 servings
Ingredients
Directions
- 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 but 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... Buon Appetito!
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