Thursday, November 5, 2009

I made this! Yummy!

Tonight I decided to make an old Ruby Tuesday's favorite of mine Sonoran Chicken Pasta.
Unfortunatly they no longer make it so I get if less often than I want to.
As I looked through my Top Secret Recipe book I came across the recipe again.
I realized I had all the ingredients!  YEAH!
Dont let the list of ingredients get is easy and so good!
It's creamy and a tiny bit spicy, of course you can make it as spicy as you like!
Taylor is making a cookbook for Young Womens and she said this is a shoe in for it!
I love complements!!!

Sonoran Chicken Pasta

1 lb Velveeta cheese or 1 (16 ounce) jar Cheez Whiz (I used velveeta)
1/2 cup heavy cream
2 tablespoons minced red chili peppers (I actually used dried  pepper flakes)
4 tablespoons green chili peppers, minced (1 1/2 pepper)
4 tablespoons minced onions
1 garlic clove, 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
1 dash paprika
4 boneless skinless chicken breast halves
vegetable oil
1 dash dried thyme and 1 dash dried summer savory (I used Bells seasoning which has a combination)
1 (16 ounce) box penne pasta
1 tablespoon butter
green onion, chopped

1 Prepare the barbecue or preheat your stovetop grill.

2 Combine the cheese spread with the cream in a small saucepan.

3 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 minutes 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 will have thickened and the onions will have become transparent.

6 Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory.

7 Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2-inch slices, so that they are easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
(I cut the chicken into large bite size pieces and mixed into the pasta)

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.

The following is preferance.
I added tomatoes, and beans into the  pasta with the chicken. We had a big crowd and it was easier to serve.

9 When everything is ready, spoon one-fourth of the pasta onto each plate.

10 Pour about 1/3 cup of the black beans over the chicken.

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

12 Spread 1/3 cup of black beans over the chicken.

13 Sprinkle 1/4 cup of chopped tomatoes on the beans.

14Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.

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