Best Restaurant Style Santa Fe Pasta Recipes

PENNE A LA SANTA FE

Steps:

• 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!

PASTA SANTA FE

Steps:

• 1. Saute walnuts, onions, peppers, cilantro and garlic in olive oil...do not overcook...keep peppers a little firm. Salt and pepper to taste.
• 2. Put pasta in a large serving bowl or dish...toss with pesto sauce to coat evenly. Add sauteed ingredients and toss lightly. Cut grilled chicken into strips and place on top of tossed pasta....Sprinkle with parmesan cheese and coarse ground pepper.
• 3. Takes about 30 - 45 minutes from start to finish.
• 4. Add a Caesar salad and some warm garlic or cheese bread and you have a scrumptious meal! Oh yes....and don't forget the wine!

SANTA FE PASTA & SHRIMP

Steps:

• In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
• Add peppers, onion, garlic and cilantro and saute until just barely tender. Remove vegetables and set aside.
• Add tequila to skillet (off flame) and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
• Return shrimp and vegetables to skillet and toss until mixture heats well and coats shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan cheese and extra cilantro leaves.

SANTA FE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

SANTA FE CHICKEN AND PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 3 quart casserole dish with nonstick cooking spray, set aside.
• In a large mixing bowl, combine salsa, soup and sour cream, mix well.
• Add pasta, 2/3 cup French fried onions, chicken and cheese, stir to blend in with salsa mixture.
• Spoon into casserole dish.
• Cover and bake 40 minutes or until hot and bubbly.
• Before serving, stir casserole and sprinkle with remaining 2/3 cup onions.
• Bake 3 minutes or until onions are golden in color.