Recipe: Ruby Tuesday's Sonoran Chicken Pasta (with Sonoran Cheese Sauce and Spicy Black Beans)

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 green onions.

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SONORAN CHEESE SAUCE
Makes 5 cups

6 tbsp butter or margarine
1/2 cup onion, finely chopped
1 small clove garlic, minced
1/3 cup all-purpose flour
1 cup half-and-half
1 cup hot water
1 tbsp chicken stock
3/4 cup shredded parmesan cheese
1 tsp lemon juice
1/2 tsp sugar
1/4 tsp cayenne pepper
1/4 tsp hot pepper sauce, or more to taste
salt to taste
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 half-and-half, hot water, and chicken stock. Add mixture slowly to roux, stirring constantly. Allow to cook 5 minutes. Sauce should have the consistency of honey).

Add parmesan cheese, lemon juice, sugar, cayenne pepper, hot sauce, and salt 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.

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SPICY BLACK BEANS
Servings: 6

These beans make a lively side dish, or serve them over rice for a hearty vegetarian main course.

2 cans (15 oz. each) black beans (or equivalent cooked, dried black beans)
1 small onion, chopped
1 small green bell pepper, chopped
1 to 2 (more or less to taste) chopped jalapeno peppers
1 Tbsp corn, vegetable or canola oil
3/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste

IF USING CANNED BEANS:
Saute onion and bell pepper and jalape os together in oil for 2-3 minutes or until softened. Add beans and spices. Simmer for about twenty minutes, stirring frequently.

IF USING DRIED BEANS:
If you're starting with dried black beans, soak them according to package instructions. Drain and rinse. Saute onion and bell pepper and jalapenos together in oil for 2-3 minutes or until softened. Add beans, spices and the appropriate amount of water (see package instructions for cooking beans). Simmer for several hours (refer to package instructions for cooking beans) until tender.

Adapted from Source: Tallahassee Democrat, March 6, 1997