Recipes

Hatch Chile, Chicken, & Chorizo Pasta

2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 onion, chopped
3 garlic cloves, minced
Salt and pepper to taste
1 cup roasted Hatch Chiles, sliced
1/3 cup sun-dried tomatoes, sliced
(1) 7.9-oz pkg of Palacios Dry Mild Chorizo, casing removed, sliced
¼ 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, 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 the pasta 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.

SERVINGS: Serves 4-6

ALLERGENS: Milk, Wheat

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