Best Santa Fe Chicken Pasta Copycat Recipes

SANTA FE CHICKEN SKILLET

Steps:

• Preheat the oven to 400F and move the rack to the middle position.
• Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
• Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
• Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
• Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
• Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
• Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
• Top with fresh chopped cilantro and serve immediately.

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.

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!

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.