Fettuccine Pasta with Chicken and Hatch Green Chile

Fettuccine Pasta with Chicken and Hatch Green Chile

This excellent Fettuccine Pasta recipe combines Chicken and
Hatch Green Chile mixed with a wonderful and slightly spicy cream sauce.

Fettuccine Pasta
8 onces Hatch Green Chile
1/8 pound unsalted butter
1 cup half and half
1 cup spinach packed
1 tablespoon canola oil
1 boneless skinless chicken breast half. Cubed and sauteed
1/4 teaspoon Chimayo chile powder or chile powder of your choice medium heat
1/2 cup grated Parmesan cheese
Cotija cheese crumbled, for garnish.

In a saucepan, melt butter. Add half and half and heat through. Add spinach, Chile powder and Parmesan cheese. Cook on low until spinach is wilted. Now add the Green Chile. Season with salt and pepper. Turn off burner, cover, keeping warm. Heat a skillet over medium high heat and then add olive oil. Add cubed chicken breast and cook until no longer pink inside. Don’t over cook. Add this to the cream mixture. In a large saucepan, bring 3 quarts of water to a boil. Add salt and pasta. Cook pasta according to package instructions.  When pasta is cooked through, drain, reserving 1/4 cup pasta water. Add pasta to Cream mixture. Turn burner on low, if it needs to be warmed up. Add a little bit of the pasta water to add starch and creaminess.  Divide between two plates, serve immediately and top with crumbled Cotija cheese for garnish if you’d like.

Click here for Hatch Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile


2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese.


Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.


Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.


New Mexican Meatloaf with Hatch Green Chile

The Hatch Green Chile Meatloaf, I have always liked Meatloaf. My mom and my grandmother both made it when we were kids. The ketchup on top was a treat. So here is a New Mexican take on Meatloaf, with of course, our favorite ingredient Hatch Green Chile.

Hatch Green Chile Meatloaf

New Mexican Meatloaf with Hatch Green Chile


1 ½ pound ground beef
1 whole finely chopped onion
1 cup Hatch Green Chile
2 eggs
½ cup breadcrumbs
2 tablespoons of honey
1 can Rotel with green chile
1 finely chopped bell pepper
1-8 oz. can of tomato sauce


Preheat oven to 400 degrees. Mix together in a large bowl all ingredients until well mixed. Place mixed ingredients into a glass baking dish (9×13) and bake for 45 minutes. Top with ketchup to taste (optional) and bake for 15 more minutes.

Serve hot!

Makes about 10 servings.

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Click here for our SW Dip Mix Sampler

Click here for the Green Chile Bible

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