Creamy Green Chile Chicken Pasta

Mar 13, 2024

1 Tbsp. olive oil
2 chicken breasts, boneless, skinless
1 shallot, minced
2 cloves garlic, minced
1/2 tsp. dried thyme
1/4 cup dry white wine
1 tbsp La Posta Green Chile Honey Mustard
2/3 cup chicken stock
1 cup heavy cream
1 cup Santa Fe Ole Hatch Green Chile
1 lb. fettuccine or your preferred pasta

Cook pasta according to package instructions, reserving 1/2 cup of the cooking water.
Slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes, until cooked through. Remove to a plate.
To the same pan, add the shallot and cook for about 2 minutes over low heat.
Add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
Add the chicken stock to the pan along with the mustard, heavy cream and green chile.
Stir to combine and let it simmer for a couple of minutes, until slightly thickened. Season with salt to taste.
Add the chicken back to the pan and coat with the sauce.
Add the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta if needed.
Serve topped with grated Parmesan cheese.

Click here for Santa Fe Ole Hatch Green Chile

Click here for La Posta Green Chile Mustard

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