Giuseppe's on 28th Street

Santa Fe Pasta

At one time in my life, I played cello for 11 summers with the Santa Fe Opera. I used to make the following pasta dish for many friends before the show and they loved it. I thought I would share the recipe with you.

Ingredients:

• 1 pound penne pasta
• 2 to 3 green chiles, to yield 1/2 cup chopped
• 1/2 pound boneless roasted chicken (I like thighs)
• 3 tablespoons chopped sun-dried tomatoes in oil
• 1/2 cup pine nuts
• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 6 cloves chopped garlic
• Salt and freshly ground black pepper

Directions:
Bring a large pot of salted water to a boil over medium heat. Add the penne pasta and cook until al dente.

Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel, 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.

Bon Apetito!
Richard
p.s. The hatch green chiles from NM are the best!