Green Chile Chicken Pasta


Green Chile Chicken Pasta (This is a wonderful crowd pleaser)

1 Can/Jar of artichoke hearts (with or without marinade)

1 small 6 or 8oz jar of Pine nuts (finely chopped)

1 medium yellow squash cut in cubes

1 medium or large red pepper diced

1-4oz jar of pimentos (optional)

1-tablespoon of cumin (ground) (more to taste)

6-7 roasted peeled and chopped green Chile’s (refer to previous recipe)

2-3 Chicken breast sautéed in olive oil and chopped garlic then cut into bite size pieces. (Put aside)

1 fresh bunch of cilantro chopped

1-2 cups of water/chicken broth

3-teaspoons salt

1-teaspoon white pepper coarsely ground

2-8oz cans of Salsa Verde or and Diced Tomatillos with Green Chile’s

1 10oz can of green Chile

1 10 oz of linguini (colored makes this look nicer) look for a green white combo

1 jar of prepared Alfredo sauce / or 3/4 cup of sour cream (optional)

To Prepare

Prepare chicken and fresh Chile and set aside.

Combine squash, red pepper, cilantro, tomatillos, green Chile, fresh Chile artichoke hearts, pimentos, and spices and broth/water and simmer sauce will thicken as it simmers once it does add chicken and taste adjust spices. Slow simmer for about 7-9 more minutes and then if you use the Alfredo sauce spoon in teaspoon at a time and stirring as you do. You may not need to add entire jar of Alfredo sauce.  Reduce heat to low and prepare linguini, cook aldente and add to sauce for 6 minutes prior to serving. Garnish with parsley sprigs and serve with salad

Prepare fresh Chile by placing on baking sheet and place under broiler till blistered on all sides.

Blackening is ok.

Once Blistered, Remove from Oven and use tongs to place in small brown paper bag.

Roll bag closed, to keep steam in. (at least 1 Hour prior to use)

If not using on this day, Chile’s can be frozen at this point placing 3-4 Chile’s in a snack size bag.

If not frozen- Place Chile’s in a bath of ice water and gently peel skin from soft flesh.

If Frozen- Place under Warm water and hold by stem Skin should peel off with out resistance.

Once peeled- Pull on stem and remove any remaining seeds, Be Careful not to touch eyes when handling fresh or canned chilies.

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