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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1. Penne:
2. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
3. 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.
4. Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.
5. 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!
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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