From the Homemade in Hatch article in the September 2016 issue.

Elaine’s Green Chile Pasta

Serves 6–8

  • 16 ounces farfalle pasta

  • 1 lemon

  • 2 diced tomatoes

  • 2 cups diced green chile

  • 2 chicken breasts, cooked and diced

  • 1 cup fresh mozzarella cheese

  1. Boil water and cook pasta to al dente. Drain.

  2. Season chicken with salt and pepper and sauté in a medium-size skillet until heated through.

  3. Add pasta, diced tomato, and green chile to the skillet. When the mixture is warm, squeeze a lemon over the ingredients and sprinkle with cheese. Serve hot or cold.

Recipe by Elaine Mitchell, co-owner of the Hatch Chile Store and wife of Preston Mitchell, Joseph Franzoy’s great-great-grandson