Prep 20 mins
Cook 25 mins
This tastes exactly like the Santa Fe Chicken Pasta that is served at Tripps Restaurant.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 4 tablespoons cajun spices (I use Tony's Creole Seasoning or Zataran's)
- 1⁄2 cup cilantro, chopped
- 1⁄2 cup green onion, diced
- 2 cups tomatoes, diced (I used 15 oz can petite diced tomatoes, drained)
- 4 garlic cloves, crushed
- 1 1⁄2 quarts heavy cream
- 12 ounces roasted red peppers
- 1⁄4 cup salted butter
- 16 ounces penne pasta
- 6 ounces snow peas
- 6 ounces parmesan cheese, shredded (we just sprinkle on top, like spaghetti)
- 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.
This was wonderful and it was almost exactly like Tripps. I didn't have a problem with the thickness of the sauce as mentioned by the previous reviewer. I'm not sure how you end up with sauce too runny when it's up to you to reduce it to your desired thickness. It's cream, and it reduces. So if it's too runny, reduce it more. Anyway, good stuff and my family loved it.
Great recipe was delicious I just added more Parmesan cheese
well I have not made this yet, but this pasta at Tripps is one of my favorites. I am a little worried now that one reviewer says it is almost exactly the same & the other reviewer says it is not..well when I make it, then I will have to rate it but I certainly hope it is exactly like it. One thing I would not put in it is cornstarch. You should use cream in this particular recipe & the sauce will not be runny.