Baked Penne With Green Chiles Food

BAKED PENNE WITH GREEN CHILES

Steps:

• Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
• When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
• Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
• Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
• Make Ahead
• Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
• Staggered
• Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

TURKEY AND GREEN CHILE AL FORNO

Steps:

• Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
• Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
• Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
• Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
• In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
• For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.

CHIPOTLE CHICKEN PENNE PASTA

Steps:

• Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
• Prepare the chipotle cream sauce by combining ingredients; set aside.
• Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

GREEN CHILE CHICKEN ALFREDO RECIPE

Steps:

• In slow cooker, place chicken. Pour Alfredo sauce over chicken. Top with green chiles. Cover cook on low 4-6 hours. Add Rigatoni noodles to slow cooker, mix well. Sprinkle mozzarella cheese over top. Cover cook on high 25 minutes to melt.

CHILI CHEDDAR PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.

BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE

Steps:

• For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Add in the tomato paste and stir for about 1 minute.
• Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
• Season with salt and pepper then remove the bay leaf.
• At this point you can cool then refrigerate for up to 2 days.
• Set oven to 350 degrees.
• Grease a medium casserole dish (or a 13 x 9-inch baking dish).
• In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
• To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
• Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
• Add in the cooked penne pasta; toss to combine with sauce and cheese.
• Transfer to baking dish.
• Bake for about 20 minutes.
• Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
• Delicious!

GREEN CHILE BRUNCH BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage., In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

ONE-POT GREEN CHILE CHICKEN PASTA

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
• Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
• Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

GREEN CHILE CHICKEN PASTA BAKE

Steps:

• Combine all ingredients, EXCEPT for 1 cup monterey jack and 1 cup sharp cheddar, in a large bowl. Pour into greased 11x13 casserole dish.
• Top casserole with remaining cheeses.
• Bake at 350 degrees for 30 minutes or warmed through.