PENNE A LA SANTA FE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
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!
RESTAURANT-STYLE SANTA FE PASTA
This restaurant-quality recipe is the perfect cold dish salad for the warm months!
Provided by MARBALET
Categories Rotini Pasta Salad
Yield 8
Number Of Ingredients 16
Steps:
- Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
- Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
- Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
Nutrition Facts : Calories 289.7 calories, Carbohydrate 45.4 g, Cholesterol 14.7 mg, Fat 6.5 g, Fiber 2.8 g, Protein 14 g, SaturatedFat 1.8 g, Sodium 263.1 mg, Sugar 3.9 g
RESTAURANT-STYLE SANTA FE PASTA
This restaurant-quality recipe is the perfect cold dish salad for the warm months!
Provided by MARBALET
Categories Rotini Pasta Salad
Yield 8
Number Of Ingredients 16
Steps:
- Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
- Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
- Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
Nutrition Facts : Calories 289.7 calories, Carbohydrate 45.4 g, Cholesterol 14.7 mg, Fat 6.5 g, Fiber 2.8 g, Protein 14 g, SaturatedFat 1.8 g, Sodium 263.1 mg, Sugar 3.9 g
PASTA SANTA FE
This recipe is about 20+ years old. It was on the menu of TGIF (Friday's) restaurant and I asked for the recipe. Although it's no longer on their menu, I make it regularly. It can be eaten when it's hot, warm or cold. It's always good!
Provided by Pamela Johnson
Categories Pasta
Number Of Ingredients 12
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!
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