This may or may not be what you want....
Senora Chicken and Pasta
2 medium chicken breast, grilled and sliced thin
12 ounces penne pasta, cooked
3/4 cup cheese sauce
1/3 cup black beans, rinsed and drained
1/4 cup diced tomato
1 tablespoon sliced green onion
Cheese Sauce
6 tablespoons butter
1/2 cup minced onion
1 garlic clove, minced
1/3 cup flour
1 cup hot water
1 tablespoon chicken stock, paste
1 cup half-and-half
1/2 teaspoon white sugar
1/2 teaspoon hot sauce (at least)
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
3/4 cup cubed Velveeta cheese
3/4 cup salsa
1/2 cup sour cream
3/4 parmesan cheese
In a large bowl combine the pasta and cheese sauce.
Toss to coat evenly.
Place chicken then beans on top of cheesy pasta.
Sprinkle with the diced tomatoes and green onions.
Cheese Sauce
Melt butter in a medium saucepan.
Add the onion and garlic.
Saut茅 until onion is transparent.
Stir in 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.
Cook over medium heat for 5 minutes.
Add salt to taste, sugar, hot sauce, lemon juice, cayenne and parmesan cheese.
Stir to blend.
Do NOT ALLOW TO BOIL.
Add the Velveeta to sauce and stir until melted.
Add salsa and sour cream to sauce and blend.
Makes 5 cups.
OR THIS ONE:
Similar to the Senora Chicken at Ruby Tuesday's, this is the simplified version. You can spice it up by cooking the chicken in southwestern spices, adding spinach, or making your own sauce using velveeta cheese and salsa.
Southwestern Chicken Pasta
1 tablespoon oil
1 lb chicken breast, cut up into small pieces
1 jar salsa con queso
1/3-1/2 cup milk
penne pasta
In a large saucepan, heat oil. Add chicken and cook until no longer pink.
Add queso and enough milk for desired consistancy.
Prepare pasta according to directions.
Serve hot chicken and sauce over pasta.
Sunday, December 27, 2009
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