Pasta Santa Fe Recipes

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SANTA FE PASTA SAUCE



Santa Fe Pasta Sauce image

From Cooking Light. Serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips grilled chicken. Per serving: 302 calories, 7.2 g fat, 24.5 g protein, 34.6 g carb, 3.8 g fiber, 54 mg cholesterol.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (16 ounce) jar salsa
1 (8 ounce) can tomato sauce
1 cup frozen whole kernel corn
3/4 cup canned black beans, rinsed and drained
1/3 cup chopped ripe olives
1/2 cup low-fat sour cream
1/2 teaspoon creole seasoning
4 (4 ounce) boneless skinless chicken breast halves (weighing about 4 ounces each)
4 cups hot cooked fettuccine
sliced pickled jalapeno pepper

Steps:

  • Add oil to a large nonstick skillet; heat over medium heat.
  • Add in onion and garlic; stir/saute for 5 minutes.
  • Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
  • Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
  • Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
  • Slice chicken lengthwise into 1/2-inch wide strips.
  • Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.

Nutrition Facts : Calories 284.3, Fat 6.9, SaturatedFat 2, Cholesterol 62, Sodium 706, Carbohydrate 36.4, Fiber 4.8, Sugar 3.9, Protein 20.7

SANTA FE CHICKEN PASTA (COPYCAT)



Santa Fe Chicken Pasta (Copycat) image

Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.

Provided by ptal06

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
4 tablespoons cajun spices (I use Tony's Creole Seasoning or Zataran's)
1/2 cup cilantro, chopped
1/2 cup green onion, diced
2 cups tomatoes, diced (I used 15 oz can petite diced tomatoes, drained)
4 garlic cloves, crushed
1 1/2 quarts heavy cream
12 ounces roasted red peppers
1/4 cup salted butter
16 ounces penne pasta
6 ounces snow peas
6 ounces parmesan cheese, shredded (we just sprinkle on top, like spaghetti)

Steps:

  • Cook your chicken first.
  • To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
  • Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
  • Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
  • Slice the chicken into the thin long strips.
  • Set the chicken aside while you prepare the sauce and noodles.
  • In a large pot, start heat your water to a boil in preparation for the pasta.
  • In a large stainless saucepan, melt your butter over medium heat.
  • While the butter is melting, finely mince the garlic and then add to the pan.
  • Cook the garlic for two minutes and then add all of the cream.
  • Stir occasionally while it reduces by half.
  • Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
  • While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
  • Stir in the cilantro, green onion & roasted red peppers while it's reducing.
  • Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
  • Boil the pasta, which should take at least 12 minutes.
  • Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
  • When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
  • Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
  • Put the noodles back in its pot and pour your cream over the noodles.
  • Add the chicken and stir everything together well.
  • Serve immediately as this dish is not good as leftovers or once the cream cools.
  • Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
  • I usually serve this with warm Italian bread with soft butter on the side.

PENNE A LA SANTA FE



Penne a la Santa Fe image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 to 3 green chiles, chopped (1/2 cup)
8 ounces boneless roast 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 garlic, chopped
Salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
  • Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel but 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... Buon Appetito!

SANTA FE SALAD



Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE SKILLET



Santa Fe Skillet image

As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
Sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

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