A quick and delicious pasta dish focusing on the Hatch Hype!
INGREDIENTS
2Tbsp
Vera Jane's Extra-Virgin Olive Oil
1
onion, chopped
3
garlic cloves, minced
1cup
roasted Hatch Chiles, sliced
⅓cup
sun-dried tomatoes, sliced
2
5-oz pkgs chorizo, casing removed and sliced
½cup
white wine
1cup
cream
1lb
penne pasta
2cups
DLM Rotisserie Chicken, cut into bite-sized pieces
1
bunch cilantro, washed and chopped
1cup
Parmigiano-Reggiano, shredded
INSTRUCTIONS
1
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.
2
Cook pasta according to package directions. Drain and retain one cup of the pasta water.
3
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.
2cups
DLM Rotisserie Chicken, cut into bite-sized pieces
1
bunch cilantro, washed and chopped
1cup
Parmigiano-Reggiano, shredded
INSTRUCTIONS
1
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.
2
Cook pasta according to package directions. Drain and retain one cup of the pasta water.
3
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.
