While having dinner at a local restaurant, my mom and I ordered a spicy pasta dish. It was good, but I thought that I could make it better…so I tried!
For my Pasta Santa Fe, I started with a simple cream sauce base, and then just went crazy, throwing this in and that in…I was a little bit nervous – because it’s easy for things to get real spicy, real fast. But, this pasta dish turned out to be even better than I had expected! I really wish I could make it every night, but being cream based and entirely too delicious for our waistlines, it will have to be a once in a while indulgence.
- 16 oz pasta of your choice
- 2-3 chicken breasts
- 1 tbsp crushed garlic
- 4 tbsp butter
- 2 cups half-and-half
- 1/2 cup gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 2 pkgs taco seasoning
- 1 tbspn chopped parsley
- 2 tspn cayenne pepper
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup corn, cooked
- 1/2 red onion, thinly sliced
- In a large skillet, over medium heat combine chicken, 1 tablespoon butter, and 1 package taco seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 1 tablespoon butter in the skillet. Saute onion, and bell peppers until onions are transparent. Add corn. Remove from skillet and set aside.
- In a medium saucepan, melt 2 tablespoons butter. Add garlic. Stir until bubbling. Pour in half-and-half. Stir in 1 package taco seasoning, parsley, and cayenne pepper. Add cheese, stir until cheese is melted. Stir in bell pepper mixture. Add in pasta.
- Serve topped with chicken and shredded parmesan if desired.