Chicken and Green Chile Pesto Cream over Gluten-Free Hatch Green Chile Trumpets

Serving Size: 2-3
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


8-9 oz. Pappardelle's Gluten-Free Hatch Green Chile Small Trumpets
2-3 boneless skinless chicken breasts
2 tsp. paprika
5 tsp. salt
1 tsp. black pepper
2 (4-oz.) cans of hatch green chiles, drained
1/3 cup fresh cilantro, chopped, plus more for garnish
1 tsp. fresh lime juice
1/4 cup walnuts
1/8 cup plus 1 tsp. extra-virgin olive oil
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 cup yellow onion, finely diced
3 cups heavy cream


  1. Preheat oven to 400 degrees F.
  2. Season chicken with 4 tsp. salt, black pepper and paprika and place on a baking sheet pan. Bake until golden brown, about 18-20 minutes. Once done, remove from oven. 
  3. Add chiles, cilantro, lime juice, walnuts, olive oil, garlic and salt to a blender.  Puree until almost smooth. Add Parmesan and blend until incorporated.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  5. While pasta is cooking, heat a small pot over medium heat. Add 1 tsp. olive oil and onion and cook until soft, about 3-5 minutes. Add heavy cream and let simmer, stirring occasionally, until reduced by half, about 12 minutes.
  6. Add in chile pesto and stir well.  Add 1 tsp. salt.
  7. Divide pasta into serving dishes and garnish with cilantro. Serve and enjoy!