Ruby Tuesday Sonora Chicken Pasta

By Betty2534

Menu Description: "Penne pasta tossed in a spicy Southwestern cheese sauce, topped with grilled chicken, spicy black beans, scallions and more."

Ingredients

• 1 pound Velveeta cheese spread (or 1 16-ounce jar Cheez Whiz)
• 1/2 cup heavy cream
• 2 tablespoons minced red chili pepper
• 4 tablespoons green chili pepper (1/2 pepper), minced
• 4 tablespoons minced onion
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 2 tablespoons water
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 tablespoon vinegar
• 1/4 teaspoon cumin
• 1 15-ounce can black beans
• dash paprika
• 4 boneless, skinless chicken breast halves
• vegetable oil
• dash dried thyme
• dash dried summery savory
• 1 16-ounce box penne pasta
• 1 tablespoon butter
• 2 Roma (plum) tomatoes, chopped
• 2 to 4 green onions, chopped

Details

Servings 1
Cooking time 40mins
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Prepare the barbecue or preheat your stovetop grill.

2. Combine the cheese spread with the cream in a small saucepan over medium/low heat. Stir the cheese often until it melts and becomes smooth.

3. In another pan, saute the red chili pepper and 2 tablespoons green chili pepper, 2 tablespoons onion, and 1/2 clove garlic in the olive oil for a couple minutes then add the water to the pan so that the peppers do not scorch. Simmer another 2 miutes or until the water has cooked off.

4. When the cheese is smooth, add the sauteed vegetables, 1/4 teaspoon salt, sugar, vinegar, and cumin. Leave on low heat, stirring occasionally, until the other ingredients are ready.

5. Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready. By this time the beans have thickened and the onions will have become transparent.

8. As the chicken cooks, prepare the pasta in a large pot filled with 3 to 4 quarts of boiling water. Cook the pasta for 12 to 14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.

10. Pour about 1/3 cup of cheese sauce over the pasta.

11. Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta.

You can make a lighter version of this meal by using the lower fat version of the Cheez Whiz or Velveeta cheese spreads.

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