Ruby Tuesday Sonora Chicken Pasta Copycat By Todd Wilbur

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb velveeta cheese or 1 (16 ounce) jar cheez whiz
• 1/2 cup heavy cream
• 2 tablespoons minced red chili peppers
• 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
• 1 dash dried summer savory
• 1 (16 ounce) box penne pasta
• 1 tablespoon butter
• green onion, chopped

Recipe

• 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.
• 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.
• 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 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.
• 12 spread 1/3 cup of black beans over the chicken.
• 13 sprinkle 1/4 cup of chopped tomatoes on the beans.
• 14 sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. salt to taste.