Pasta New Mexico Recipe
sautéed chicken breast + hatch green chile + linguini + cream sauce + sun-dried tomato + red pepper flakes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Linguini
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and black pepper. Add to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove chicken from the skillet and let rest before slicing.
- 3
Prepare the Sauce
In the same skillet, add the hatch green chile and sun-dried tomatoes. Sauté for 2-3 minutes until they are softened. Pour in the heavy cream and bring to a simmer. Add red pepper flakes and stir well.
- 4
Combine Ingredients
Add the cooked linguini to the skillet with the sauce. Toss to combine and ensure the pasta is well coated. Slice the chicken and place it on top of the pasta.
- 5
Serve
Serve hot, garnished with additional red pepper flakes if desired.