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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1 pound penne pasta

2 to 3 green chiles, chopped (1/2 cup)

8 ounces boneless roast 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 garlic, chopped

Salt and freshly ground black pepper


  1. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
  2. 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.
  3. Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.
  4. 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!