Chef Ron’s Green Chile Alfredo Pasta

Nativo Lodge Chef Ron Van Why

Nativo Lodge Chef, Ron Van Why

The perfect fall comfort food dish with New Mexico green chile.

1 Cooked chicken breast, sliced

1 Serving of your favorite pasta

1/2 Cup heavy cream

1/4 Cup white wine

1/4 Cup shredded parmesan cheese

1/4 Cup chopped New Mexico green chile

1 Tablespoon chopped fresh garlic

1 Tablespoon herbes de provence

1 Pat butter

  1. Bring a pot of water to a boil and drop pasta in to cook. Pasta should be al dente.
  2. Take a medium sauté pan and heat with a pat of butter until butter is melted.
  3. Add garlic and sauté until garlic is golden brown.
  4. Add sliced chicken stir.
  5. Pour in white wine to deglaze the pan, about half the wine should cook away.
  6. Add your cooked, drained pasta, green chile, herbs, parmesan cheese and heavy cream. Mix well.
  7. Season with salt and pepper to taste.

Chef Ron Van Why creates local, seasonal dishes at the Spirit Winds Cafe located at the Nativo Lodge.

1 Comment

  1. I’d made some delicious-from-scratch Italian sausage with green chile, fennel and more. Added that to my green chile Alfredo that included leeks. For the cheese, I used an aged Asiago. There was so much flavor and heat with all the extra hot green chile in everything. I live here (NM)…I’m not a tourist and eat super spicy stuff all the time. Green chile is a great addition to all kinds of food. Thanks for sharing this!!!!

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