Tuesday, February 7, 2012

Sonora Chicken Pasta

Many of the dishes that I like to make for dinner are knock off versions of recipes from restaurants that we have eaten at. One such dish is Sonora Chicken Pasta, which I believe was from the menu at Ruby Tuesday's. I think that this is one where my husband was traveling on business and had dinner at a Ruby Tuesday's. Upon returning home, he asked me if I could make something like it. I found a recipe and made a few tweaks like substituting milk for the cream. The dish has a great flavor, the contrast of the warm pasta and chicken, the spicy cheese sauce (and beans), and the cold tomatoes creates what I consider to be a great experience. There is something about mixing hot/spicy with cool that makes a dish very appealing to me. It is great with fresh tomatoes or diced, canned tomatoes.

Sonora Chicken Pasta
Yield: 8 servings

1 pound Kraft Velveeta Cheese
1/2 cup milk
2 tablespoons crushed red pepper
1/4 cup minced green chili
1/4 cup minced onion
1 tablespoon minced garlic
2 teaspoons olive oil
2 tablespoons water
1/2 teaspoon salt
2 teaspoons sugar
1 1/2 teaspoons vinegar
1/4 teaspoon cumin
1 (15 1/2-ounce) can black beans
1 dash paprika
2 boneless, skinless chicken breasts
1 dash Italian seasoning
3/4 pound Smart Taste prepared
1 (14.5-ounce) can diced tomatoes or diced Roma tomatoes
2 green onions chopped

Combine cheese with milk in a small saucepan over medium-low heat. Stir cheese often until it melts and becomes smooth.
Saute the red chili pepper, 2 tbsp green chili pepper, 2 tbsp onion and 1/2 clove garlic a couple of minutes. Then, add water to the pan so that the peppers do not scorch. Simmer another 2 minutes until the water has cooked off.
When cheese is smooth, add the sauted peppers and onions, 1/4 tsp salt, sugar, vinegar and cumin.
Leave on low heat stirring ocassionally until the other ingredients are ready.
Pour the entire can of beans into a small saucepan over medium heat. Add the remaining onions and peppers and paprika.
Bring to a boil, stirring often. Reduce heat and simmer until everything else is ready.
Rub chicken with olive oil, season with salt and Italian Seasoning. Grill for about 5 minutes per side, until chicken is done.
Remove chicken from grill and slice into strips.
Spoon pasta, cheese sauce, chicken breast, black beans, and chopped tomatoes into serving dish. Sprinkle with green onions.

1 comment:

Steve Laura said...
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