Santa Fe Recipe
roasted poblano, jalapeno, bacon, parmesan cream, grilled chicken, linguine
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Ingredients
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Pasta
Vegetables
Meat
Sauce
Method
Preparing the Vegetables
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano and jalapeño peppers on a baking sheet. Drizzle with a little olive oil and roast for about 20-25 minutes, turning halfway, until the skins are blistered and blackened. Remove from oven and let cool.
- 2
Chop the Peppers
Once cooled, peel the skins off the roasted peppers, remove the seeds, and chop them into small pieces.
Cooking the Pasta
- 3
Cooking the Bacon and Chicken
- 4
- 5
Grill the Chicken
In the same skillet, add the grilled chicken breasts and cook over medium heat until heated through. Slice into strips and set aside.
Making the Parmesan Cream Sauce
- 6
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
- 7
Add Cheese and Seasoning
Stir in the parmesan cheese, salt, and black pepper. Continue to cook for another 3-5 minutes until the sauce thickens slightly. Add the chopped roasted peppers and crumbled bacon to the sauce.
Combining the Dish
- 8
Mix Everything Together
In a large mixing bowl or pot, combine the cooked linguine with the parmesan cream sauce. Toss until the pasta is well-coated with the sauce.
- 9
Serve
Plate the pasta and top with sliced grilled chicken. Optionally, garnish with extra parmesan cheese and fresh herbs if desired. Serve immediately.