Ingredients
-
1 1/2
-
4
-
1/2
-
1/2
-
2
-
4
-
1 1/2
-
12
-
1/4
-
16
-
6
-
6
-
-
-
Directions
Santa Fe Chicken Pasta (Copycat), This tastes exactly like the Santa Fe Chicken Pasta that is served at Tripps Restaurant , Hubby gave it a ‘ten’ Believe me, its hard to get that out of him I loved it Wasn’t too runny I have never eaten at Tripps (nor have i heard of Tripps) So I cant do any comparison This will definitly be made again , Great recipe was delicious I just added more Parmesan cheese
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Steps
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1
Done
|
Cook Your Chicken First. |
|
2
Done
|
to Blacken, Lightly Sprinkle Blackening Seasoning on Both Sides of the Chicken. |
|
3
Done
|
Heat a Stainless Steel Pan Over Medium-High Heat. Cook the Chicken Completely - Turning Only Once. |
|
4
Done
|
Hint: You May Want to Do This on Your Grill Outside Because a Lot of Smoke Can Be Generated. |
|
5
Done
|
Slice the Chicken Into the Thin Long Strips. |
|
6
Done
|
Set the Chicken Aside While You Prepare the Sauce and Noodles. |
|
7
Done
|
in a Large Pot, Start Heat Your Water to a Boil in Preparation For the Pasta. |
|
8
Done
|
in a Large Stainless Saucepan, Melt Your Butter Over Medium Heat. |
|
9
Done
|
While the Butter Is Melting, Finely Mince the Garlic and Then Add to the Pan. |
|
10
Done
|
Cook the Garlic For Two Minutes and Then Add All of the Cream. |
|
11
Done
|
Stir Occasionally While It Reduces by Half. |
|
12
Done
|
Hint: If Your Garlic Turns Brown Then the Pan Was Too Hot - Start Over, It Will Be Worth It. |
|
13
Done
|
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. |
|
14
Done
|
Stir in the Cilantro, Green Onion & Roasted Red Peppers While It's Reducing. |
|
15
Done
|
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. |
