Best Santa Fe Chili Pasta Recipes

SANTA FE PENNE PRIMAVERA W/CUMIN-ANCHO CHILE CREAM SAUCE

Steps:

• Have all of your ingredients prepped and ready to go before you start cooking.
• (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
• Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
• Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
• Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
• Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
• (Don't forget to check on your pasta).
• As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
• Add the zucchini and the corn, stirring to coat well.
• Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
• Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
• (Check on your pasta again).
• Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
• Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
• Add the sour cream and the cheese and stir until everything has blended together.
• Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
• Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
• Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
• Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
• Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
• Serve immediately.
• NOTE:*You may use prechopped, bottled fresh garlic if desired.

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.

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!

SANTA FE CHILI

Steps:

• Brown the beef, then mix all the ingredients together, adding water last, with a large spoon.
• Put pot on stove, cover.
• Bring to roiling boil.
• Bring temp down to simmer.
• Cook for 2 hours giving occasional stir.

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 SKILLET

Steps:

• In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
• Garnish with cheese and cilantro. Serve with lime wedges.

SANTA FE PASTA SAUCE

Steps:

• Add oil to a large nonstick skillet; heat over medium heat.
• Add in onion and garlic; stir/saute for 5 minutes.
• Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
• Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
• Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
• Slice chicken lengthwise into 1/2-inch wide strips.
• Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.