Recipe credit to: Emily Russell
Green Chile Alfredo
Ingredients
- 3 tablespoons of olive oil
- 1 ¼ pounds of boneless, skinless chicken breasts
- 2 cloves of garlic, minced
- 1 – 14 oz can of chicken broth
- 1 cup of heavy whipping cream
- ½ pound of penne pasta
- 2 cups parmesan cheese, grated
- 1 ½ cups (or a 13 oz container) Hatch Green Chile
- Salt and Pepper
Directions
- Cut chicken breasts into 1-inch pieces. Season with fresh ground salt and pepper.
- Brown chicken in olive oil over medium-high heat.
- Once the chicken is browned, add garlic and sauté until fragrant (about one minute).
- Add chicken broth, cream, Hatch green chile, and uncooked pasta to the pan and stir.
- Bring to a boil, cover and reduce to a simmer for 15-20 minutes (until pasta is tender).
- Remove from heat and stir in grated parmesan cheese.
- Season with salt and pepper to taste.
- Enjoy!