SANTA FE CHICKEN PASTA (COPYCAT)
Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.
Provided by ptal06
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook your chicken first.
- To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
- Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
- Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
- Slice the chicken into the thin long strips.
- Set the chicken aside while you prepare the sauce and noodles.
- In a large pot, start heat your water to a boil in preparation for the pasta.
- In a large stainless saucepan, melt your butter over medium heat.
- While the butter is melting, finely mince the garlic and then add to the pan.
- Cook the garlic for two minutes and then add all of the cream.
- Stir occasionally while it reduces by half.
- Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
- While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
- Stir in the cilantro, green onion & roasted red peppers while it's reducing.
- Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
- Boil the pasta, which should take at least 12 minutes.
- Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
- When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
- Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
- Put the noodles back in its pot and pour your cream over the noodles.
- Add the chicken and stir everything together well.
- Serve immediately as this dish is not good as leftovers or once the cream cools.
- Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
- I usually serve this with warm Italian bread with soft butter on the side.
SANTA FE CASSEROLE
This is my stand by mexican night dish. It can be heated up by using hot picante sauce or cooled by using mild. i use extra lean ground beef and white corn chips.
Provided by angelfan
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in skillet, stirring untill no more pink remains.
- Drain fat.
- Add taco seasoning and mix well.
- In small bowl wisk together flour and chicken broth.
- Add to meat mixture and bring to a boil, cooking untill slightly thickened.
- Stir in sour cream and green chilies.
- In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
- repeat layers with remaining 1/2 of ingredients, ending with onions.
- Bake at 350 for 25 minutes or until hot and cheese is melted.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 723.1, Fat 44.8, SaturatedFat 18.8, Cholesterol 107.8, Sodium 1300.8, Carbohydrate 49.8, Fiber 5, Sugar 5.6, Protein 33
SANTA FE SKILLET
As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
SANTA FE PASTA SALAD
With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting, refreshing, chicken meal. This cold Santa Fe Pasta chicken salad, is one of my favorites on a long list of pasta side dishes. (Excellent with leftover turkey too.)
Provided by amigamaria May
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pasta by bringing water to a rolling boil in a large saucepan.
- Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
- Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
- Whisk all of the dressing ingredients together in a small bowl.
- Cover and chill the dressing until you're ready to use it.
- When pasta is done, pour it into a large bowl.
- Add the dressing and toss.
- Add the remaining ingredients to the pasta, and toss until combined.
- Cover and chill for several hours before serving.
Nutrition Facts : Calories 343.8, Fat 8.8, SaturatedFat 2.6, Cholesterol 28.7, Sodium 385.6, Carbohydrate 47.6, Fiber 2.8, Sugar 2.6, Protein 18.1
SANTA FE CASSEROLE BAKE
Make and share this Santa Fe Casserole Bake recipe from Food.com.
Provided by KGCOOK
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 375 degrees.
- In medium skillet, brown meat till done.
- Drain meat well then return to skillet.
- Add taco seasoningand blend well.
- In a small bowl, combine broth and flour.
- Add to meat mexture and bring to boil to slightly thicken liquid.
- Stir in sour cream and chilies, blend well.
- Lightly grease a 13 X 9 inch glass baking dish with cooking sprya.
- Pour half of the bag of chips in the bottom and press down to flatten.
- Top with half the meat mixture.
- Next layer with half of the cheese.
- Next layer half the onions.
- Repeat layers ending with the onion.
- Bake uncovered in the oven at 375 for 20 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 606.5, Fat 31.9, SaturatedFat 13.4, Cholesterol 96.1, Sodium 976.9, Carbohydrate 49, Fiber 5.2, Sugar 5.7, Protein 34.1
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
PASTA SANTA FE
This recipe is about 20+ years old. It was on the menu of TGIF (Friday's) restaurant and I asked for the recipe. Although it's no longer on their menu, I make it regularly. It can be eaten when it's hot, warm or cold. It's always good!
Provided by Pamela Johnson
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. Saute walnuts, onions, peppers, cilantro and garlic in olive oil...do not overcook...keep peppers a little firm. Salt and pepper to taste.
- 2. Put pasta in a large serving bowl or dish...toss with pesto sauce to coat evenly. Add sauteed ingredients and toss lightly. Cut grilled chicken into strips and place on top of tossed pasta....Sprinkle with parmesan cheese and coarse ground pepper.
- 3. Takes about 30 - 45 minutes from start to finish.
- 4. Add a Caesar salad and some warm garlic or cheese bread and you have a scrumptious meal! Oh yes....and don't forget the wine!
LIKE-EARL'S SANTA FE SALAD
My hobby is copying restaurant dishes and this is one of my favourites at our West Vancouver Earl's. This hearty salad combines all the necessary components for a great dish with the sweet dates complementing the tart Peanut Lime dressing (which is good on any green salad). Sliced grilled blackened chicken is excellent served alongside.
Provided by Ronalynne
Categories Salad Dressings
Time 55m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 18
Steps:
- Dressing:.
- Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
- Salad:.
- Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
- Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
- Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.
SANTA FE PASTA BAKE
This pasta bake is hearty one-dish meal. Adjust the seasoning to make it hot or mild. Switch the choice of beans or vegetables to vary the recipe if you wish.
Provided by SJG3483
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain the spinach and combine with tofu, milk, and oregano in a food processor Heat oil in skillel and cook garlic until fragrant.
- Combine tomato paste and water, stirring until well mizxed.
- Add beans, picante sauce, tomato paste mixture, and chili poweder and mix well Bring to a boil then reduce heat and simmer 5 minutes.
- Mix with pasta.
- Add half of pasta mix to a greased baking dish, then add spinach mixture, and top with remaining pasta mixture Bake covered at 350 for 20 minutes.
- Uncover, sprinkle with cheese, and bake 5 minutes.
- Let stand several minutes before serving.
Nutrition Facts : Calories 409.1, Fat 12.2, SaturatedFat 5.3, Cholesterol 22.6, Sodium 927, Carbohydrate 60.7, Fiber 14.2, Sugar 7.1, Protein 19.9
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