Ruby Tuesday Sonora Chicken Pasta
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 summer savory
1 (16 ounce) box penne pasta
1 tablespoon butter
2 Roma (plum) tomatoes, chopped
2 to 4 green onions, chopped
Prepare the barbecue or preheat your stovetop grill. 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. 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. 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. 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. Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory. 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're easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice. 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. When everything is ready, spoon one-fourth of the pasta onto each plate. Pour about 1/3 cup of cheese sauce over the pasta. Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of chopped tomatoes on the beans. Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.
Tidbits:
You can make a lighter version of this meal by using the lower fat version of the Cheese Whiz or Velveeta cheese spread.
Makes 4 servings as an entree.
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 summer savory
1 (16 ounce) box penne pasta
1 tablespoon butter
2 Roma (plum) tomatoes, chopped
2 to 4 green onions, chopped
Prepare the barbecue or preheat your stovetop grill. 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. 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. 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. 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. Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory. 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're easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice. 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. When everything is ready, spoon one-fourth of the pasta onto each plate. Pour about 1/3 cup of cheese sauce over the pasta. Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta. Spread 1/3 cup of the black beans over the chicken. Sprinkle 1/4 cup of chopped tomatoes on the beans. Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.
Tidbits:
You can make a lighter version of this meal by using the lower fat version of the Cheese Whiz or Velveeta cheese spread.
Makes 4 servings as an entree.
