Pasta New Mexico

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta according to package directions, reserving 1 cup of the pasta water. Drain and rinse pasta. Set aside.

Step 2

Season chicken slices with salt, pepper, and paprika for color. In a large skillet over medium heat, heat 2 tbsp of olive oil from the jar of sundried tomatoes. Saute the garlic and sun-dried tomatoes for about a minute, until the garlic is fragrant. Remove the sundried tomatoes from the skillet, leaning the oil.

Step 3

Add the sliced chicken to the skillet, and cook, stirring about every minute until chicken is cooked through, about 8 minutes. While the chicken is cooking, cut sun-dried tomatoes into smaller pieces, if desired, and add them back in with the chicken as it finishes cooking.

Step 4

To make the sauce, add the half and half, Parmesan, and green Chile to the skillet, and bring to a gentle boil. Immediately reduce the heat to low, and simmer, stirring constantly, until the cheese melts, and a creamy sauce forms.

Step 5

Add the cooked and drained pasta and the red pepper flakes to the sauce and stir to combine. If sauce is too thick, add the reserved pasta water, a little at a time, until desired consistency is achieved.

Step 6

Add salt and more red pepper flakes to taste. Allow the ingredients to simmer for a few minutes to allow flavors to combine.

Step 7

Serve with Besito Calliente wine from Noisy Water Vineyards in NM ❤️🌶️