Santa Fe Penne Primavera Wcumin Ancho Chile Cream Sauce Recipes

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

PENNE A LA SANTA FE

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 PENNE PRIMAVERA W/CUMIN-ANCHO CHILE CREAM SAUCE

Steps:

• Have all of your ingredients prepped and ready to go before you start cooking.
• (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
• Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
• Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
• Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
• Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
• (Don't forget to check on your pasta).
• As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
• Add the zucchini and the corn, stirring to coat well.
• Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
• Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
• (Check on your pasta again).
• Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
• Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
• Add the sour cream and the cheese and stir until everything has blended together.
• Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
• Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
• Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
• Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
• Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
• Serve immediately.
• NOTE:*You may use prechopped, bottled fresh garlic if desired.

ANCHO CREAM SAUCE RECIPE - (4.1/5)

Steps:

• Bring the first nine sauce ingredients to a boil, then turn down heat. Add whipping cream. Season with salt and pepper. Recommended: Pour over chicken and sautéed vegetables and mix together. Serve with your favorite rice. For the chicken and vegetables: 2 tablespoons olive oil and butter 1 pound sliced baby portabellas 1 onion, slivered 2 cups poached or purchased rotisserie chicken

PRIMAVERA PENNE

Steps:

• Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.

SANTA FE RED CHILE SAUCE

Steps:

• In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.

PENNE PRIMAVERA

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil.
• Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente.
• Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet.
• Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender.
• Toss with the Parmesan cheese to serve.

SANTA FE PASTA SAUCE

Steps:

• Add oil to a large nonstick skillet; heat over medium heat.
• Add in onion and garlic; stir/saute for 5 minutes.
• Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
• Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
• Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
• Slice chicken lengthwise into 1/2-inch wide strips.
• Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.

PENNE PRIMAVERA

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

GREEN CHILE CREAM SAUCE

Steps:

• heat chiles in small sauce pan with butter until butter is melted.
• simmer over low heat for about 2 minute.
• slowly add flour and stir in to make rioux.
• add milk and garlic then mix and simmer until desired consistancy is reached.
• season with salt and pepper.

ANCHO CHILI SAUCE

Steps:

• Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
• Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)