Santa Fe Chicken And Pasta Recipes

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN RECIPE

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

RESTAURANT-STYLE SANTA FE PASTA

Steps:

• Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well.
• Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
• Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

SANTA FE CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

SANTA FE CHICKEN SKILLET

Steps:

• Preheat the oven to 400F and move the rack to the middle position.
• Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
• Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
• Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
• Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
• Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
• Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
• Top with fresh chopped cilantro and serve immediately.

SANTA FE CHICKEN AND PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 3 quart casserole dish with nonstick cooking spray, set aside.
• In a large mixing bowl, combine salsa, soup and sour cream, mix well.
• Add pasta, 2/3 cup French fried onions, chicken and cheese, stir to blend in with salsa mixture.
• Spoon into casserole dish.
• Cover and bake 40 minutes or until hot and bubbly.
• Before serving, stir casserole and sprinkle with remaining 2/3 cup onions.
• Bake 3 minutes or until onions are golden in color.

SANTA FE CHICKEN PASTA (COPYCAT)

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.