Recipe: Pasta Verde de Nuevo Mexico - Houston Chronicle

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2 chicken breasts, sliced (may substitute shrimp or lobster)

Salt

Dash nutmeg

1 tablespoon olive oil

1 cup sliced mushrooms

1/3 cup diced onions

8 ounces Hatch Green chiles, roasted, skinned

½ cup diced tomatoes

¼ cup Parmesan cheese

1 tablespoon crushed red pepper

10 ounces heavy whipping cream

1 tablespoon black pepper

16 ounces spinach fettuccine

¼ cup diced red bell pepper

Instructions: Season chicken with nutmeg and salt, to taste. Grill, set aside.

In a large pan, sauté mushrooms and onion in olive oil over medium heat for 2 minutes. Add Hatch chiles, tomatoes, Parmesan cheese, crushed red pepper and whipping cream. Simmer for about 8 minutes to blend flavors; season with salt and pepper to taste.

Cook pasta to al dente. While pasta is cooking, sauté diced red peppers in a small pan and set aside.

To serve, place drained pasta in a large bowl. Arrange grilled chicken over pasta. Pour sauce over chicken and pasta. Top with sauted red peppers and sprinkle with additional Parmesan if desired.

Makes 6 servings

From Central Market, courtesy Michael Salinas, New Mexico

The Link Lonk


August 05, 2020
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Recipe: Pasta Verde de Nuevo Mexico - Houston Chronicle

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Pasta