The South Beach Food and Wine Festival is all about two things: Wine and Food. Foodies from all over converge in Miami to experience some of the greatest highlights of those two worlds. Some hope to get a glimpse of some of the amazing chefs that come into town and learn all their tips and secrets. So when Barilla invited Mommy Mafia to sit a minute with Chef Ingrid Hoffmann while she was at SOBEWFF and sample her Chicken and Penne Puerto Rican Style recipe, I jumped at the chance. It’s not every day you get the chance to have a celebrity chef, Food Network star, author and Miami native cook for you, right? The Simply Delicioso chef has teamed up with Barilla to launch a new culinary style called Latino Italian Fusion.
What is Latino Italian Fusion? Ingrid says: “Every culture loves pasta. We are taking the traditional flavors and traditions of Latinos and mixing them with Italian pasta. So instead of the traditional Arroz con Pollo, we swap the rice for pasta. So for those that want to recreate their own dishes with a twist, simply swap out the main ingredient like rice for pasta. It can work for any dish, any culture, any region. It’s about mixing the two cultures together, having fun and getting you out of your cooking rut.”
Chef Ingrid Hoffmann’s Chicken and Penne Puerto Rican Style
Makes 10 servings
1 box Barilla Penne
4 tablespoons olive oil
2 chicken breast halves
2 tablespoons all purpose seasoning with annatto (adobo con achiote), divided
1 onion sliced
3 garlic cloves, minced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 (28 oz) can crushed tomatoes
1 tablespoon tomato paste
½ cup green olives, pitted and drained
½ cup frozen peas and carrots
4 tablespoons cilantro, divided
Salt and pepper to taste
Grated Parmesan cheese for garnish
- Heat the oil in a large nonstick skillet over medium-high heat.
- Rub chicken with 1 tablespoon seasoning
- Brown chicken for about 3 minutes each side.
- Remove chicken, cut into 1-inch chunks and set aside.
- In the same pan, add onion, garlic, peppers and the remaining seasoning. Sauté until onions are translucent, about 6 minutes.
- Add tomatoes, tomato paste, olives, peas and carrots, 3 tablespoons cilantro, salt and pepper, and the chicken.
- Lower heat to medium and cover. Cook for 20 minutes.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling salted water and cook per the box’s instructions.
- Drain the pasta.
- Toss the pasta with the sauce and the remaining cilantro.
- Serve with grated Parmesan cheese.
Latino Italian Fusion is a culinary movement that encourages Latinas to showcase their heritage in the kitchen. By leveraging ingredients that are already familiar to them along with Barilla pasta, Latinas have the opportunity to add their own sazón and create unique pasta dishes that the entire family will enjoy. To learn more about Latino Italian Fusion and to get more of Chef Ingrid Hoffman’s delicious recipes please check out: http://siempremujer.com/barilla
Join the conversation! #LatinoItalianFusion