Pasta Santa Fe
Source of Recipe
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Recipe Introduction
Since this recipe requires many steps, you might prepare part of the dish the day before serving. READ ALL THE RECIPE BEFORE STARTING.
List of Ingredients
2 lbs spaghetti
8 chicken breast, skinned and deboned, marinated (recipe follows)
2 green bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
1 c cilantro, finely chopped
1 c sliced black olives
Salsa vinaigrette (recipe follows)
Prepare Salsa Vinaigrette. Prepare Chicken marinad and marinate chicken. Grill chicken breast. Grill pepper halves until charred black and blistered. Place pepper halves in a bowl and coverwith plastic wrap until cool. Remove and peel blistered skin.
Cook spaghetti in boiling water acoording to pkg directions. While spaghetti is cooking, cut chicken breast and peppers in long strips. In a sauce pan , heat Salsa Vinaigrette until just warm. Drain spaghette and put in a large bowl. Toss Salsa Vinaigrette with spaghetti. Add chicken stirps, pepper strips, black olives, and cilantro; toss lightly. Serve warm.
Chicken Marinade:
2 TBS soy sauce
1/4 c chardonnay wine
1 TBS dried tarragon
1/2 tsp salt
1/2 TBS garlic powder
3/4 c butter, melted
Combine all ingred. and marinate chicken at least 2 hours.
Salsa Vinaigrette:
1 c olive oil
1 c safflower oil
3/4 c white wine vinegar
3 TBS dijon mustard
4 c Salsa (recipe follows)
Blend oils and vinegar; whisk in mustard. Mis 3 c vinaigrette to 4 c salsa.
SALSA:
3 tomatoes. diced
1 c green onion, chopped
1 jalapeno, minced
1 TBS cilantro, minced
1 TBS fresh lemon juice
2 c canned whole tomatoes with juice, cut into chunks
1 c mild PACE picante sauce
Combine all ingredients in a bowl. Cover and refrigerate 8 to 10 hours.Recipe
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