Hatch Chile Chicken Pasta

Yield 6 people

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  • 2 cups Central Market Hatch Pesto
  • 1 cup heavy cream
  • 1 package linguine
  • 1 lb boneless, skinless chicken breast


  1. Preheat oven to 375.
  2. Line large baking sheet with foil and lay out chicken. Season with salt and pepper. Bake chicken for 20 minutes.
  3. In large pot, bring water to boil for pasta. Cook pasta to al dente and drain.
  4. In large saucepan, bring pesto and cream to a boil, stirring constantly. Reduce heat and simmer on low, continuing to stir.
  5. Cube chicken, add to sauce, and serve on top of pasta.
  6. Garnish with chives.