Name: Copycat Ruby Tuesday’s Sonoran Chicken Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 lb or 1 16 oz. jar Cheez Whiz Velveeta cheese spread; ½ cup heavy cream; 2 tbsp minced red chili pepper; 4 tbsp 1/2 pepper ,minced green chili pepper; 4 tbsp minced onion; 1 clove minced garlic; 2 tsp olive oil; 2 tbsp water; ½ tsp salt; 2 tsp sugar; ½ tbsp vinegar; ¼ tsp cumin; 15 oz can black beans; dash paprika; 4 halves boneless skinless chicken breast; Vegetable oil; dash thyme; dash summer savory; 16 oz box penne pasta; 1 tbsp butter; 2 chopped Roma plum tomatoes; 4 chopped green onions

Try this elaborately concocted dish for your next dinner party – friends will definitely be impressed!

How To Make Copycat Ruby Tuesday’s Sonoran Chicken Pasta

Penne pasta cooked in a spicy sauce inspired by Ruby Tuesday's recipe!

1 lb Velveeta cheese spread ( or 1 16 oz. jar Cheez Whiz)
½ cup heavy cream
2 tbsp red chili pepper (minced )
4 tbsp green chili pepper (1/2 pepper ,minced )
4 tbsp onion (minced )
1 clove garlic (minced)
2 tsp olive oil
2 tbsp water
½ tsp salt
2 tsp sugar
½ tbsp vinegar
¼ tsp cumin
15 oz black beans (can )
dash paprika
4 boneless skinless chicken breast ( halves)
Vegetable oil
dash thyme
dash summer savory
16 oz box penne pasta
1 tbsp butter
2 Roma plum tomatoes (chopped)
4 green onions (chopped)

Prepare the barbecue or preheat a 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 ½ clove garlic in the olive oil for a couple of minutes. Then add the water to the pan so that the peppers do not scorch.
Simmer for another 2 minutes or until the water has cooked off.
When the cheese is smooth, add the sauteed vegetables, ¼ tsp. 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 translucent.
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 ½-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.
As the chicken cooks, prepare the pasta in a large pot filled with 3-4 quarts of salted 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 ¼ of the pasta onto each plate.
Pour about ⅓ cup of cheese sauce over pasta.
Carefully add a sliced breast of chicken, being sure to maintain the shape as you lay the slices on the bed of pasta.
Spread ⅓ cup of the black beans over the chicken.
Sprinkle ¼ cup of chopped tomatoes on the beans.
Sprinkle about 1 tablespoons green onions on the tomatoes and serve immediately.
Salt to taste.

How To Make Copycat Ruby Tuesday's Sonoran Chicken Pasta

5 from 1 vote

Penne pasta cooked in a spicy sauce inspired by Ruby Tuesday's recipe!

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Serves:

Continue Reading Below

Ingredients

1 lb Velveeta cheese spread, or 1 16 oz. jar Cheez Whiz
½ cup heavy cream
2 tbsp red chili pepper, minced
4 tbsp green chili pepper, 1/2 pepper ,minced
4 tbsp onion, minced
1 clove garlic, minced
2 tsp olive oil
2 tbsp water
½ tsp salt
2 tsp sugar
½ tbsp vinegar
¼ tsp cumin
15 oz black beans, can
dash paprika
4 boneless skinless chicken breast, halves
Vegetable oil
dash thyme
dash summer savory
16 oz box penne pasta
1 tbsp butter
2 Roma plum tomatoes, chopped
4 green onions, chopped

Instructions

Prepare the barbecue or preheat a 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 ½ clove garlic in the olive oil for a couple of minutes. Then add the water to the pan so that the peppers do not scorch.
Simmer for another 2 minutes or until the water has cooked off.
When the cheese is smooth, add the sauteed vegetables, ¼ tsp. 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 translucent.
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 ½-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.
As the chicken cooks, prepare the pasta in a large pot filled with 3-4 quarts of salted 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 ¼ of the pasta onto each plate.
Pour about ⅓ cup of cheese sauce over pasta.
Carefully add a sliced breast of chicken, being sure to maintain the shape as you lay the slices on the bed of pasta.
Spread ⅓ cup of the black beans over the chicken.
Sprinkle ¼ cup of chopped tomatoes on the beans.
Sprinkle about 1 tablespoons green onions on the tomatoes and serve immediately.
Salt to taste.