Recipe courtesy of Giuseppe's On 28th
Penne a la Santa Fe
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- 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
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!
