Best 6 Restaurant Style Santa Fe Pasta Recipes

SANTA FE CHICKEN PASTA (COPYCAT)

Steps:

• Cook your chicken first.
• To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
• Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
• Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
• Slice the chicken into the thin long strips.
• Set the chicken aside while you prepare the sauce and noodles.
• In a large pot, start heat your water to a boil in preparation for the pasta.
• In a large stainless saucepan, melt your butter over medium heat.
• While the butter is melting, finely mince the garlic and then add to the pan.
• Cook the garlic for two minutes and then add all of the cream.
• Stir occasionally while it reduces by half.
• Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
• While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
• Stir in the cilantro, green onion & roasted red peppers while it's reducing.
• Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
• Boil the pasta, which should take at least 12 minutes.
• Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
• When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
• Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
• Put the noodles back in its pot and pour your cream over the noodles.
• Add the chicken and stir everything together well.
• Serve immediately as this dish is not good as leftovers or once the cream cools.
• Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
• I usually serve this with warm Italian bread with soft butter on the side.

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!

RESTAURANT-STYLE SANTA FE PASTA

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.

RESTAURANT-STYLE SANTA FE PASTA

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.

RESTAURANT-STYLE SANTA FE PASTA

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.

RESTAURANT-STYLE SANTA FE PASTA

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.