Hatch Chile, Chicken, and Chorizo Pasta | Dorothy Lane Market

Hatch Chile, Chicken, and Chorizo Pasta

PREP TIME 12 mins
COOK TIME 20 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

A quick and delicious pasta dish focusing on the Hatch Hype!

INGREDIENTS

  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup roasted Hatch Chiles, sliced
  • ⅓ cup sun-dried tomatoes, sliced
  • 2 5-oz pkgs chorizo, casing removed and sliced
  • ½ cup white wine
  • 1 cup cream
  • 1 lb penne pasta
  • 2 cups DLM Rotisserie Chicken, cut into bite-sized pieces
  • 1 bunch cilantro, washed and chopped
  • 1 cup Parmigiano-Reggiano, shredded

INSTRUCTIONS

1
In a large sauté pan, heat the olive oil and sauté the onion until soft. Add the garlic, salt and pepper to taste, chiles, sun-dried tomatoes, and sliced chorizo. Heat briefly and add the wine and cream. Let simmer while cooking the pasta.
2
Cook pasta according to package directions. Drain and retain one cup of the pasta water.
3
Toss the pasta, sauce, and rotisserie chicken together adding some of the pasta water if needed to loosen the sauce. Garnish with cilantro and Parmigiano-Reggiano.

IN THIS RECIPE

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Hatch Chile, Chicken, and Chorizo Pasta

Dorothy Lane Market
PREP TIME 12 mins
COOK TIME 20 mins
SERVINGS 4

INGREDIENTS

  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup roasted Hatch Chiles, sliced
  • ⅓ cup sun-dried tomatoes, sliced
  • 2 5-oz pkgs chorizo, casing removed and sliced
  • ½ cup white wine
  • 1 cup cream
  • 1 lb penne pasta
  • 2 cups DLM Rotisserie Chicken, cut into bite-sized pieces
  • 1 bunch cilantro, washed and chopped
  • 1 cup Parmigiano-Reggiano, shredded

INSTRUCTIONS

1
In a large sauté pan, heat the olive oil and sauté the onion until soft. Add the garlic, salt and pepper to taste, chiles, sun-dried tomatoes, and sliced chorizo. Heat briefly and add the wine and cream. Let simmer while cooking the pasta.
2
Cook pasta according to package directions. Drain and retain one cup of the pasta water.
3
Toss the pasta, sauce, and rotisserie chicken together adding some of the pasta water if needed to loosen the sauce. Garnish with cilantro and Parmigiano-Reggiano.

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