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Recipe courtesy of Giuseppe's On 28th

Show: Diners, Drive-Ins and Dives

Episodes: Homestyle and Primetime Pork

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Total:: 50 min
Active:: 40 min

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

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

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Giuseppe's on 28th, Phoenix, AZ

My Private Notes

Name: Penne a la Santa Fe
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 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