Hatch Chile Penne Pasta

The markets all have Hatch chile everything now, ie chiles from Hatch, NM. I got some today and made this dish because this morning on "Good Morning America", Dr. Oz said we need to eat more whole grains, veggies and less meat. What's new? But this turned out very tasty!

Hatch Chile Shrimp Penne Pasta
For two people:
2 T. butter (it's not much-- don't panic!)
1 long, Hatch chile, sliced crosswise into thin short strips (mild or hot-- I used mild, but I think hot might have been better)
1 clove garlic, minced
1/2 c. chopped red onion (white is okay, red is just prettier)
1 c. milk (whole or 2%)
1 T. flour
1/2 lb. shrimp (peeled, deveined, tails removed, cut in half)
2 T. flat leaf parsley, minced (Cilantro would be good also, I think. I just didn't have any!)
pepper
2 tsp. salt
6 oz. whole wheat penne pasta, cooked according to pkg. directions

1. Saute the chiles, garlic, and onion in the butter. Add 1 tsp. salt. Add the flour and stir it around.
2. Add the shrimp and stir a little, but don't let them cook through.
3. Add the milk. Cook and stir until everything is bubbly and the shrimp are pink.
4. Add the pasta, 1 tsp. salt, pepper, and parsley.
5. Allow everything to cook gently until the pasta has absorbed a little of the sauce. Taste for seasoning and serve!

I think this would also be good with chicken, crab, or just veggies like artichokes and mushrooms.
Yummy!