Santa Fe Chicken Pasta Copycat Recipes

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SANTA FE CHICKEN AND PASTA



Santa Fe Chicken and Pasta image

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

Provided by Audrey M

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces mild chunky salsa
10 3/4 ounces condensed cheddar cheese soup
3/4 cup sour cream
5 cups hot cooked ziti pasta (8 ounces uncooked)
1 1/3 cups French-fried onions, divided
2 cups cooked chicken breasts
4 ounces cubed jalapeno jack cheese

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.

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 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.

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

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.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

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.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

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