Hatch Chile, Chicken, and Chorizo Pasta | Dorothy Lane Market

Hatch Chile, Chicken, and Chorizo Pasta

PREP TIME 12 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

A quick and delicious pasta dish focusing on the Hatch Hype!


  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup roasted Hatch Chiles, sliced
  • cup sun-dried tomatoes, sliced
  • 2 5-oz pkgs chorizo, casing removed and sliced
  • ½ cup white wine
  • 1 cup cream
  • 1 lb penne pasta
  • 2 cups DLM Rotisserie Chicken, cut into bite-sized pieces
  • 1 bunch cilantro, washed and chopped
  • 1 cup Parmigiano-Reggiano, shredded


In a large sauté pan, heat the olive oil and sauté the onion until soft. Add the garlic, salt and pepper to taste, chiles, sun-dried tomatoes, and sliced chorizo. Heat briefly and add the wine and cream. Let simmer while cooking the pasta.
Cook pasta according to package directions. Drain and retain one cup of the pasta water.
Toss the pasta, sauce, and rotisserie chicken together adding some of the pasta water if needed to loosen the sauce. Garnish with cilantro and Parmigiano-Reggiano.


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