Busters Recipes

Ruby Tuesday's Sonoran Chicken Pasta

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 (recipe follows)
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.