Penne A La Santa Fe Recipes

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PENNE RIGATE WITH BASIL CREAM POMODORO

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 26



Penne Rigate with Basil Cream Pomodoro image

Steps:

  • Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
  • When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
  • Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.

2 tablespoons olive oil
1 ounce sliced pancetta
1 ounce shallots
1 ounce onions
1/2 ounce garlic
1/2 cup red wine
1 cup Marinara Sauce, recipe follows
1/2 cup vegetable stock
1/4 cup chopped basil
1/4 cup plus 1 tablespoon cream
1/2 ounce grated Gorgonzola
1 ounce grated Parmesan, plus more, for garnish
Salt and pepper
1/2 pound penne rigate, cooked, drained, and warm
Thyme sprigs, for garnish
1 stalk celery
1 medium onion
1 carrot
2 tablespoons olive oil
4 large garlic cloves
1 pound Roma tomatoes
1/4 teaspoon sambol oelek
1/2 cup fresh basil
Pinch fresh thyme
1 quart vegetable stock
Salt and pepper

SANTA FE CHICKEN PACKETS

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Provided by Food Network

Time 30m

Yield 4 servings (1 packet each)

Number Of Ingredients 7



Santa Fe Chicken Packets image

Steps:

  • 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
  • 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  • 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend

SANTA FE QUICHE

Provided by Food Network

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 8



Santa Fe Quiche image

Steps:

  • Preheat the oven to 325 degrees F.
  • In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.

6 ounces chorizo
8 eggs
1/2 cup milk
1 (10-inch) pie skin or pastry
1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic
2 whole green chiles, fire roasted, peeled, and cut into strips
1/4 cup queso fresco
Serving suggestion: warm tortillas.

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