Santa Fe Chicken Pasta (Copycat) Recipe

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Santa Fe Chicken Pasta (Copycat)
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Ingredients
12
Count
Nutrition
1220
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Cook your chicken first.
  2. To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
  3. Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
  4. Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
  5. Slice the chicken into the thin long strips.
  6. Set the chicken aside while you prepare the sauce and noodles.
  7. In a large pot, start heat your water to a boil in preparation for the pasta.
  8. In a large stainless saucepan, melt your butter over medium heat.
  9. While the butter is melting, finely mince the garlic and then add to the pan.
  10. Cook the garlic for two minutes and then add all of the cream.
  11. Stir occasionally while it reduces by half.
  12. Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
  13. 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.
  14. Stir in the cilantro, green onion & roasted red peppers while it's reducing.
  15. 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.
  16. Boil the pasta, which should take at least 12 minutes.
  17. 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.
  18. 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.
  19. 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.
  20. Put the noodles back in its pot and pour your cream over the noodles.
  21. Add the chicken and stir everything together well.
  22. Serve immediately as this dish is not good as leftovers or once the cream cools.
  23. 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.
  24. I usually serve this with warm Italian bread with soft butter on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1219.6 Kcal (5106 kJ)
Calories from fat 966.91 Kcal
% Daily Value*
Total Fat 107.43g 165%
Cholesterol 427.4mg 142%
Sodium 999.55mg 42%
Potassium 726.39mg 15%
Total Carbs 23.2g 8%
Sugars 5.6g 22%
Dietary Fiber 5.17g 21%
Protein 42.66g 85%
Vitamin C 67.2mg 112%
Vitamin A 0.1mg 2%
Iron 15.1mg 84%
Calcium 540.9mg 54%
Amount Per 100 g
Calories 200.93 Kcal (841 kJ)
Calories from fat 159.3 Kcal
% Daily Value*
Total Fat 17.7g 165%
Cholesterol 70.41mg 142%
Sodium 164.68mg 42%
Potassium 119.67mg 15%
Total Carbs 3.82g 8%
Sugars 0.92g 22%
Dietary Fiber 0.85g 21%
Protein 7.03g 85%
Vitamin C 11.1mg 112%
Iron 2.5mg 84%
Calcium 89.1mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.5
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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