Ruby Tuesday’s Sonora Chicken Pasta
Creamy chicken and pasta with spicy black beans and tomatoes. Serve with a nice side salad and breadsticks. Enjoy Ruby Tuesdays’s Tallcake for Two for dessert.
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1 6 oz. boneless, skinless chicken breast, grilled and sliced into 1/4-inch slices
• 10 oz (5/8 lb.) penne pasta, cooked
• 3/4 cup Sonora cheese sauce (recipe follows)
• 1/3 cup spicy black beans
• 1/4 cup diced tomatoes, for garnish
• 1 tsp green onion, sliced
Place pasta in mixing bowl. Add cheese sauce and toss
to coat evenly. Pour into heated bowl. Place chicken
on top of pasta, then ladle black beans on top.
Sprinkle with diced tomatoes and chopped greeen
onions.
Sonoran Cheese Sauce
• 6 tbsp butter or margarine
• 1/2 cup onion, finely chopped
• 1 small clove garlic, minced
• 1/3 cup all-purpose flour
• 1 cup hot water
• 1 tbsp chicken stock
• 1 cup half-and-half
• salt to taste
• 1/2 tsp sugar
• 1/4 tsp hot pepper sauce, or more to taste
• 1 tsp lemon juice
• 1/4 tsp cayenne pepper
• 3/4 cup shredded parmesan cheese
• 3/4 cup Velveeta cheese, cubed
• 3/4 cup prepared salsa (medium hot)
• 1/2 cup sour cream
Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
constantly.
Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
lemon juice, cayenne, and parmesan cheese to sauce.
Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
sour cream to sauce and blend. Makes 5 cups.