Bow-Tie Santa Fe Pasta

This came from the SOS column of the LA Times years ago when we lived in CA. It came from Salvio's Ristorante in Glendora. Except for the chicken stock which could be substituted with vegetable stock, this is vegetarian. I think you could substitute Mexican crema for the cream and a sharp Mexican cheese for the parmesan. It is an easy dish to prepare and has a nice blend of flavors.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs bow tie pasta
• 3  tablespoons butter
• 2  tablespoons  chopped garlic
• 1⁄4 cup  chopped onion
• 2  tablespoons dry white wine
• 1⁄3 cup  chopped sun-dried tomato
• 3  anaheim chilies, chopped
• 2  cups whole kernel corn
• 2  tablespoons  chopped cilantro
• 1⁄2 cup  chicken stock
• 1⁄2 cup  crushed  blue corn tortilla chips
• 1⁄2 cup half-and-half or 1⁄2 cup  whipping cream
•  salt and pepper
• 3⁄4 cup  grated parmesan cheese

Directions

1. Cook pasta in large pot of boiling water and drain.
2. In large skillet melt butter.
3. Add garlic and onion; sauté until tender but not brown.
4. Add wine and cook until reduced to glaze.
5. Add sun-dried tomatoes and chilies and cook 1 minute.
6. Add corn, cilantro and chicken stock.
7. Cook over medium heat 4 minutes.
8. Add tortilla chips and cream.
9. Cook, stirring, 1 minute.
10. Season to taste with salt and pepper.
11. Add cooked pasta to skillet and toss with sauce and cheese to blend.