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This tastes exactly like the Santa Fe Chicken Pasta that is served at Tripps Restaurant.
Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.
- 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.